UC-NRLF 


SB    51    Dfifi 


Save  Agents  Commission 


SINGE 
DOME 

NEW 

WHIT 

WHEI 

NEW 
ELDR 

NEW 

A  lot 


NE 


FOR  ANY  MAKE  OF 

Sewing  Machines 


GIFT  OF 

Mrs.   William  L.    Cook 


D  HAND 

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.chines 


CE 

W.    T.    DAVIS,  Manager 

625  14th  St.,  Bet.  Jefferson  and  Grove 

PHONES:  OaKland  1714— Oakland  8378 


Call  at  our  Office,  or  phone  and  we  will  call  at  your  Home 


4 1st  and  Market 
Oakland 

Private  Exchange  Phone:  Piedmont  70 


STORES: 

1739  SAN  PABLO  AVE.  805  E.  14th  ST. 


OUR  OWN 

Certified  Milk  for  Babies 

Pasteurized   Milk   for   Adults 

Will  always  warrant  the  best  of  health  and  happiness. 
WE  ALSO  DELIVER 

MILK,  CREAM,  BUTTER  AND  EGGS 

Anywhere  in  Oakland  and  Berkeley 
Start  Right  by  placing  your  order  with  us  NOW 


RING  UP 
TELEPHONE    LAKESIDE    839 

WESTERN  OYSTER  CO. 

U56  BROADWAY 


Wholesale  and  Retail  Dealers  in 


OYSTERS  AND  FISH 


CRABS,  CLAMS  AND  SHRIMPS 


WE  DELIVER  TO 
Oakland,     Berkeley,    Fruitvale    and     Alameda 


The  Bride's 
Cook  Book 


HTHIS  BOOK  is  presented  free  to  the  Bride  and  Groom 
'  with  the  compliments  of  the  ADVERTISERS  therein, 
who  make  such  presentation  possible*  We  recommend 
them  as  the  best  in  their  respective  lines  and  they  will 
accord  you  the  fairest  kind  of  treatment*  Your  patronage 
will  be  highly  appreciated  by  them*  j&  <£  ^ 


Published  by 

The  California  Bride's  Cook  Book 
Publishing  Co* 

40  \  -2  Chronicle  Building    -    San  Francisco,  CaL 

E.  W./BRIGGS,  Proprietor 

1 


TABLE    OF    CONTENTS 


BREAD— 


Page 


Bread,  Short  Method  for  Making..  19 

Bread,  Brown  19 

Bread,    Corn    19 

Bread,   Graham,  Unfermented 19 

Bread,  Eaisin 22 

Bread,  Rye  20 

BISCUITS,  ROLLS,  MUFFINS, 
PANCAKES,  FRITTERS,  WAF- 
FLES, ETC.— 

Baking  Powder  Biscuits 20 

Buns,  Hot  Cross 21 

Breakfast   Cakes   24 

Buckwheat   Cakes   25 

Coffee   Cake,   German 22 

Crullers  28 

Cakes,  Wheat  25 

Doughnuts,   No.    2 28 

Flannel    Cakes   24 

Fritters,  Apple  or  Banana 25 

Fritters,  Bread  25 

Fritters,  Corn  28 

Fritters,  Eice   28 

Fritters,    Hominy    23 

Gems  21 

Gems,   Graham   21 

Griddle-Cakes,    Breakfast    24 

Griddle-Cakes,  Corn  Meal 25 

Griddle-Cakes,    Graham    24 

Griddle-Cakes,    Indian    24 

Griddle-Cakes,  Eice  25 

Hominy,  How  to  Cook 23 

Johnny    Cake    22 

Muffins,  Corn  Meal 20 

I      Muffins,   Dainty  21 

Muffins,   Eice    21 

Muffins,   Eice    22 

Muffins,    Twin    Peaks 22 

Muffins,    English    20 

Pancakes,   Fr  nch   24 

Pancakes,  Eice  25 

Eolls,  Breakfast  20 

Eolls,  English  Breakfast 21 

Eolls,   Milk   20 

Scones  24 

Shortcake,  Peach  or  Strawberry....  28 

Shortcake,   Plain   28 

Toast,   Egg    29 

Toast,  German   „„„, 29 


Page 

Toast,  Ham  29 

Toast,  Milk  29 

Toast,   Mock   Cream 29 

Waffles    22 

Waffles,    German    23 

Waffles,    Hominy   23 

Waffles,    Kentucky    23 

Waffles,   Eice    23 

BREAKFAST  DISHES— 

Breakfast,  an  Appetizing  Dish 73 

Breakfast,  a  Quick  Simple 73 

Fritters,   Sardine   73 

Fried  Sardines  74 

Toast  Sardines  74 

Toast,   Minced   on 73 

Croquettes,    Sardine    73 

Omelette,   Sardine  73 

Fried  Potatoes  with  Sardines  on 

Toast 74 

CAKES— 

Cake,   Angel   37 

Cake,  Apple   Sauce 36 

Cake,  Burnt   Sugar 41 

Cake,  Chocolate  32 

Cake,  Chocolate  Layer 31 

Cake,  Cocoanut  Cream 33 

Cake,  Cocoanut  Pound 33 

Cake,  Cocoanut  Sponge 40 

Cake,   Coffee  36 

Cake,  Devil  40 

Cake,  Dried  Apple  Fruit 37 

Cake,  Exposition  36 

Cake,  Fig  31 

Cake,  French  Loaf 32 

Cake,  Fruit  32 

Cake,  German  Fruit 37 

Cake,    Gold    37 

Cake,    Hygienic    36 

Cake,   Jelly  33 

Cake,  Lemon  36 

Cake,   Marble   31 

Cake,  Marshmallow  32 

Cake,  Molasses  32 

Cake,  Nut  33 

Cake,  Pound  40 

Cake,   Orange   32 

Cake,  Seed  ...  33 


Newly  Wed      ,;      , 
Married  Folks;  or 
Staid  CM  Couples 

Find  it  a  welcome  change  from  even 
the  best  home  cooking  to  dine  here  once 
in  a  while.  Some  people  get  all  their 
meals  in  our  "comfort" 

DINING  ROOM 

No  Work  No   Worry 

Everything  All  Right 


OAKLAND'S  HIGH-GLASS  BAKERY  AND  RESTAURANT 

RUEDIGER,  LOESCH  &  ZINKAND 


1017  Broadway 


Telephone  Oakland  799 


WEDDING  CAKES 


We  make  more  than  any  other  Bakery  in  town.  Give  us  your 
order,  or  bring  in  your  own  cake,  we  will  decorate  it  after  your  own 
ideas. 


To  Young  Housewives 

Eat  our  Bread,  Rolls  and  Cakes;  why 
waste  your  time  in  trying  to  show  off  to 
hubby  what  good  bread  you  can  make, 
when  it  only  compels  you  to  stand  over 
a  heated  stove,  ruffle  that  usually  sweet 
disposition,  wilt  your  glorious  hair,  maybe 
burn  those  pretty  fingers  and  very  likely 
start  him  on  the  way  to  indigestion. 


\ 


YOUR 
MEASURE 


Ladies  or  Gentlemen's  Suit 
or  Overcoat 


t|)25 and 


I  will  guarantee  you  absolute 
satisfaction — strictly  all  wool 
fabrics — let  me  convince  you. 


PHONE 
I  OAKLAND 
3658 

910    BROADWAY 


CONTENTS 


Page      PRESERVES— 


Page 


Cake,   Sponge   36 

Cake,   Prune   37 

Cake,  Danish  Apple 40 

Chocolate  Squares  37 

Gingerbread,  Soft  41 

Gingerbread,   Ye   Ancient 41 

Lady  Fingers  41 

COOKIES,  ETC.— 

Oat  Meal  42 

Scotch  42 

Cinnamon  42 

Popovers 42 

Walnut  Wafers  42 

Cookies  41 

Ginger  Snap  41 

Jumbles    42 

Drop   Fruit    42 

CANNING    AND     PRESERVING, 
GENERAL  RULES— 

Amount  of  Sugar  Per  Quart 150 

Preserving  150 

Spiced  Fruits   147 

JAMS— 

Apple    148 

Blackberry  147 

Currant  147 

Gooseberry  147 

Green  Gage  .....148 

Easpberry    147 

Strawberry    147 

JELLIES — 

Apple    145 

Black    Currant  148 

Crab  Apple  145 

Cranberry    148 

Orange    148 

Peach    148 

Quince    145 

Easpberry    148 

Prune    149 

Plum   145 

Chicken  149 

MARMALADES— 

Grape    146 

Lemon  146 

Orange    145 

Ehubarb  149 

Tomato   ..  ....145 


Cherries    ;.. A. ,....,.. , ......146 

Lemon  Peel  .:..L'SJf.'...'?.:..., ',.;,:.|46 

Peaches    v'..'.i T ,.....,..., ,...,....146  t 

Plums    ....:, .:.,.x..r:.:u...l^..^..i.j.-;.J.'',JJ146" 

Quince .'....'.......'....146 

Tomatoes    146 

Prunes    149 

CHOCOLATE— 

Chocolate  152 

Chocolate,  Meringue  152 

Chocolate,  Ordinary    152 

Cocoa    152 

COFFEE— 

Coffee,  Vienna   151 

Coffee  "  Cafe  Noir,"  French  Drip.,151 
Coffee,  Milk  or  ' '  Cafe  au  Lait '  '....151 

Coffee,  Boiled  151 

Coffee,  Steeped  152 

Coffee,  Meringued  152 

Tea    152 

CREAMS— 

Coffee   Cream    120 

Italian  Cream  120 

Lemon  Cream  120 

Easpberry  Cream  120 

Ice  62 

CUSTARDS— 

Apple  Snow  119 

Baked  Custards  119 

Boiled  Custard 119 

Cream   Puffs   119 

Lemon  Custard  119 

Tapioca  Custard  119 

EGGS— 

Baked  Eggs  112 

Curried  Eggs  113 

Dropped  Eggs  112 

Eggs  a  la  Mode 113 

Escalloped  Eggs  112 

Eggs  and  Bacon  113 

Eggs  Timbales  114 

Egg  Cutlets  114 

Eggs  in  Tomato  Cups 114 

Iced  114 

Nogg  114 

Omelet    113 

Omelet  Souffle  ...  ....113 


584127 


CONTENTS 


Page 

.Omelet   au  Natwsel*....;. 113 

.V..i.:.r.i.V*: 112 


L'Eggs.^.?.!..?— ". 

*  "Spanish    Omelet  113 

Steamed  Eggs  114 

Sunflower   Eggs   114 

FISH— 

Broil,   To    63 

Bake,  Whole,  To 63 

Bass,   Baked   64 

Bass,  Fried  with  Bacon 63 

Bass,  Baked— No.   2 64 

Balls,  Fish  65 

Croquettes,  Fish  65 

Chowder,  Fish  65 

Codfish,  Creamed  65 

Codfish  Balls  65 

Cutlets,  Fish  64 

Steaks,  Fried   65 

Finnan   Haddies,   Fried 64 

Halibut,  Boiled  64 

Mackerel,  Broiled,  Salt 63 

Salmon,  Broiled  63 

Salmon,  Boiled  64 

Fish,  To  Fry 63 

Grilled  Sardines  66 

A  Choice  Entree 66 

Deviled  Sardines  66 

Sardine  Eolls 66 

Sardine  Earebit  66 

Spanish  Sardines 67 

Sardines,  a  la  Hollandaise 67 

A  Delicious  Entree 67 

Sardine  au   Vin 67 

Sardines  a  la  San  Jose 67 

Chafing  Dish  Eecipe 68 

Sardine  Balls 68 

Sardine  a  la  Cambridge 68 

Scalloped   Sardines   68 

Sardines  in  Tomato   Sauce 69 

Baked  Soused  Sardines 69 

Sardines  Fried  in  Crumbs 69 

Sardines  in  Worcestershire  Sauce..  69 


FISH,  SHELL— 

Clam  Chowder  .. 
Crab,  Creamed  .. 
Crab,  Deviled  .... 


70 
70 
70 


Page 

L.      U.          ri 

Clams  and  Eice 70 

Lobster  Stew   69 

Lobster,   Boiled   69 

Lobster,  Newburg  70 

Mussels,  Stewed  70 

Shrimps    70 

INVALID  COOKING,  RECIPES  FOR— 

Apple  Soup  141 

Barley  Water  142 

Beef  Juice  140 

Beef  Tea 140 

Bread  Soup  93 

Chicken  Broth   141 

Clam  Broth  141 

Corn  Meal  Gruel 142 

Crackers  and  Cream 144 

Cream  Soup  141 

Egg  Broth  93 

Egg  Nogg   114 

Gruel,  How  to  Make 140 

Iced  Egg  114 

Jelly,  Chicken  ....149 

Jelly,   Prune   149 

Jelly,  Eice 142 

Mutton  Broth  141 

Nutritious  Coffee  141 

Porridge,  Baked  Flour .142 

Eaw  Meat  Diet 141 

Eestorative  Jelly  140 

Eice  Water  142 

Eum  Punch  141 

Eye  Coffee  144 

Toast  Water  142 

Wine  Whey  149 

ITALIAN  AND  SPANISH  DISHES— 

Mexican   Stuffed   Chili 138 

Spanish  Beans  135 

Spanish  Dish  135 

Spanish  Eice  135 

String  Beans,  Spanish 135 

Macaroni    138 

MEATS— 

Broiling    95 

Frying    95 

Boiling    95 

Stewing    95 

Eoasting 95 

Drippings,    To    Clarify 96 


Modern  Order  of  Praetorians 


DALLAS,    TEXAS 


Paid-Up  and  Extended  Values 
Life  and  Accident  Protection 


PRAETORIAN    BUILDING 

OWNED  AND  OPERATED  EXCLUSIVELY  BY 
THE  MODERN  ORDER  OF  PRAETORIANS 

NATIONAL   HEADQUARTERS 

DALLAS.  TEXAS 


OUR  RESERVE  RECORD  BY  YEARS 

1898 

$43.36 

1900 

$5,634.95 

19O3 

$42,657.18 

1906 

$149,793,49 

1909 

$407,258.23 

1912 

$879,191.04 


1913 


1,035,236.62 


Leave  Your  Wife  an  Assured  Income 

Age  35  Illustration  of  Paid-up  and  Extended  Values  Age  35 


Class  0-10  Years 

Annual  $39  90;  Monthly  $3.50 

Class  E-15  Years 

Annual  $29.65;  Monthly  $2.60 

Class  C—  2O  Years 

Annual  $22.35;  Monthly.  $2.00 

Extended 

Extended 

Extended 

Automatic 

on  Request 

End  of 

Automatic 

on  Request 

Etad  of 

Automatic 

on  Request 

Paid  Up 

Yrs.      Mos. 

Yiar 

Paid  Up 

Yrs.     Mos. 

Year 

Paid  Up 

Yrs.         Mos. 

$    192 

8        6 

3 

$    122 

5        5 

3 

$    66 

1           2 

306 

IS        9 

4 

197 

8        8 

4 

103 

2         10 

418 

18        8 

5 

271 

12        0 

5 

170 

4           4 

530 

23       0 

6 

344 

15        1 

6 

212 

5         11 

641 

27        0 

7 

417 

17      10 

7 

253 

7            6 

751 

30        9 

8 

489 

20        4 

8 

292 

9            1 

859 

35        0 

9 

558 

22        7 

9 

334 

10           7 

1000 

Paid  up 

10 

929 

24      '  6 

10 

374 

12           0 

699 

26        6 

11 

412 

13            2 

766 

28        5 

12 

453 

14           4 

835 

30        6 

13 

494 

14          11 

909 

33        8 

14 

536 

15           8 

1000 

Paid  up 

15 

572 

16           4 

16 

612 

17           0 

17 

653 

17            6 

18 

691 

17          11 

19 

732 

18            4 

20 

1000 

Paid  up 

S.  S.  Qppenheimer,  District  Manager 

PHONE   DOUGLAS    1483 

ROOM  5I2  PACIFIC  BUILDING  SAM  FRANGISCO,  GAL 


NEVIS 


Oakland's  Exclusive  Athletic  and 
Sporting  Goods  Shoppc 

530  12th  St.,  at  Clay          Phone  Oak.  4052 


Base  Ball 
Tennis  Goods 
Rackets  Restrung 
Cutlery 

Golf  Complete 
Clubs  Repaired 
Foot  Ball 
Basket  Ball 
Boxing  Gloves 


Guns  and  Ammunition 
Fishing  Tackle 
Bicycles  and  Accessories 
Kodaks 
Films 

Athletic  Shoes 
Athletic  Uniforms 
Base  Ball  Suits 


REMEMBER    YOU    CAN    GET 
IT    IN    OAKLAND    NOW. 


10 


CONTENTS 


BEEF— 


Page 


Beef,  Hint  on  Cooking  Roast 96 

Beef  Pie,  with  Potato  Crust 97 

Beef,  Boiled,  with  Cabbage,  Ger- 
man Style 97 

Beef,  Hot,  Loaf 97 

Beef,  Tongue,  Boiled 98 

Beef's  Heart  Stuffed 99 

Beef,  Stewed  with  Onions 99 

Beef    Timbales  99 

Beef  a  la  Mode 99 

Beef,  Braised  100 

Beef,  Corned  100 

Beef  Steak  Pie,  French  Style 100 

Beef,  Spiced  100 

Beef,  Eoast,  with  Yorkshire  Pud- 
ding   100 

Brains,  Fried  98 

Hash    99 

Hamburg  Steak  98 

Irish  Stew— Beef  or  Mutton 98 

Kidney  Stew  98 

Ox  Tail  Saute  97 

Pot  Koast  98 

Boiled  Steak  97 

Tripe  Stew  99 

Tripe,   Fried   99 

Yorkshire  Pudding   101 

MUTTON  AND  LAMB— 

Irish  Stew  102 

Mutton  Eoast  101 

Mutton  Pie  101 

Mutton  Patties  101 

Mutton,  Breaded  102 

Mutton  Haricot  102 

Mutton  or  Lamb,  Boiled 101 

Mutton  Chops,  Broiled 102 

Mutton  or  Lamb  Stew 102 

Sweetbreads,  Lamb  102 

Sweetbread  Croquettes  103 

PORK— 

To  Roast-  a  Leg  of  Pork 105 

Pork,  Salt,  Cream  Gravy,  South- 
ern Style  105 

Pork,  Saddle  of,  Roasted 105 

Pork  Chops,  Fried 105 

Pork  Chops,  Tomato  Sauce 107 

Pork  Tenderloins  105 

Pork,  Salt  106 

Pork,  Fried,  Salt 106 

Pork  and  Beans....  ....107 


Page 

Pig,  Roast  106 

Ham,  To  Boil  a 106 

Ham  and  Eggs,  Fried 106 

Ham,  Baked 106 

Ham,  Tortilla  of 107 

Spare  Ribs,  Roast 105 

VEAL— 

Calf  'a  Liver  and  Bacon 104 

Sweetbreads,  Fried  104 

Veal,  Roast  Loin  of 104 

Veal,  Knuckle  of 103 

Veal  Pie  103 

Veal     Cutlets,   with    Vermicelli, 

German  Style 103 

Veal  Croquettes  103 

Veal,  Entree  of 104 

Veal  Cutlets,  Breaded  104 

Veal  Loaf 104 

PASTRY,  PIES  AND  TARTS— 

Crust,   Rich   Short 45 

Paste  45 

Paste,   German   45 

Paste,  Puff  A 45 

Pastry,  How  to  Ice 45 

Pie,  Apple  46 

Pie,   Apple  Meringue 47 

Pie,  Cocoanut  47 

Pie,  Cranberry 46 

Pie,  Custard 47 

Pie,  Lemon  Cream 46 

Pie,  Lemon   46 

Pie,  Molasses    47 

Pie,   Pineapple   50 

Pie,  Prune  47 

Pie,  Pumpkin  46 

Pie,   Rhubarb    46 

Pie,  Squash  47 

Pie,  Mince  Meat 47 

Pie,   Stanley   Currant 50 

Pie,  Famous  Cream 50 

Gooseberry     50 

Lemon     50 

Currant    or   Apple 50 

Orange    50 

PICKLES— 

Apples,  Pickled  Sweet 154 

Beets,   Pickled   154 

Cherries,  Pickled  154 

Cucumbers,  Pickled  Sweet 153 


11 


CONTENTS 


Page 

Cucumbers,  Pickled,  Kipe,  Sour 153 

Cabbage,  Pickled  155 

Chow  Chow  155 

Currants,  Spiced  155 

Green  Pickles  for  Daily  Use 153 

Mock  Capers  153 

Sweet  Pears,  Pickled 154 

Mustard  Pickles  154 

Mustard,  French    1 155 

Mixed   Pickles   153 

Onions  and  Cucumbers,  Pickled.. ..156 

Onions,   Pickled   154 

Pepper  Catsup   156 

Tomato  Catsup  155 

Tomato   Pickles,   Sweet 153 

Tomatoes,  Pickled  Green 155 

Vinegar,  Easpberry  156 

Vinegar,  Economy  156 

POULTRY  AND  GAME— 

Chicken,  Southern  Style 84 

Chicken,  Baked  82 

Chicken,  Boiled  82 

Chicken,  Boiled,  Eoyal  Style 83 

Chicken,  Broiled  83 

Chicken,   Cream  83 

Chicken  a  la  Creole 83 

Chicken  Croquettes  82 

Chicken  Fricassee  82 

Chicken,  Fried  82 

Chicken,  Fried  Spring 82 

Chicken  Pie  83 

Ducks,  Wild  84 

Duck,  Eoast  Wild 84 

Duck,  Eoast  Tame 85 

Duck,  Braised  Wild 86 

Goose,  Eoast  81 

Pigeon  Pie  84 

Pigeon,  Eoast  84 

Quail    on    Toast 85 

Quail  en  Casserole 86 

Eabbit  Pie  85 

Turkey  Eoast  81 

Venison  Steak,  Broiled 85 

Venison   Eoast   85 

PUDDINGS— 

Pudding,  Amber    55 

Pudding,  Apple  Tapioca 60 

Pudding,  Baked  54 

Pudding,  Baked  in  Cups,  Bread 54 

Pudding,   Cocoanut   56 


Page 

Pudding,  Corn    Starch 56 

Pudding,    Custard    55 

Pudding,   Farina    55 

Pudding,   Fig   60 

Pudding,  Indian  55 

Pudding,  Lemon  60 

Pudding,  Marmalade    60 

Pudding,  Plum  54 

Pudding,  Plum— No.  2 54 

Pudding,  Prune   56 

Pudding,  Queen  56 

Pudding,  Eice  54 

Pudding,   Sago   60 

Pudding,  Snow  56 

Pudding,  Suet  56 

Pudding,  Tapioca  60 

Pudding,    Tennies   Danish 55 

Wroten's  English  Plum  Pudding..l44 
Blackberry  Eoll  55 

SALADS— 

Pepper  Stuffed  78 

Crab    76 

Chicken    76 

Cucumber     75 

Celery  77 

Cold  Slaw 77 

Egg   78 

French  Dressing  76 

Ideas  in   Salads 76 

Lily  77 

Lobster 77 

Mayonnaise  Dressing  76 

Potato 77 

Salmon   77 

Tomato  77 

Tomato  and  Sardine 75 

Sardine  75 

One  Minute  75 

M.  Q.  S.  B.— Fruit 78 

SAUCES     FOR     MEATS,     FISH, 
POULTRY  OR  VEGETABLES— 

Anchovy    Sauce  108 

Apple  Sauce  Ill 

Butter,  To  Make  Drawn ..107 

Brown  Sauce  108 

Bread  Sauce  108 

Cucumber  Sauce  108 

Caper  Sauce   109 


12 


CONTENTS 


Page 

Celery  Sauce  109 

Currant  Jelly  Sauce 109 

Cream  or  White  Sauce 109 

Curry  Sauce  110 

Cranberry  Sauce   110 

Chili  Sauce  Ill 

Egg  Sauce  107 

Giblet  Sauce  109 

Governor's  Sauce  Ill 

Hollandaise  Sauce  Ill 

Plorseradish  Sauce  Ill 

Lobster  Sauce  110 

Mayonnaise  Sauce  110 

Mint  Sauce  109 

Mustard  Sauce  110 

Mushroom  Sauce  Ill 

Onion  Sauce  107 

Oyster  Sauce  110 

Olive  Sauce  110 

Parsley  Sauce  107 

Sauce  Piquante  Ill 

Salmon  Sauce  Ill 

Spanish  Sauce  110 

Tomato  Sauce  108 

Tomato  Mustard 109 

Tartar    Sauce   108 

Eobert   Sauce   109 

SAUCES  FOR  PUDDINGS— 

Brandy  Sauce  61 

Creamy  Sauce  61 

Custard   Sauce    61 

Chocolate  Sauce  A 62 

Hard  Sauce  61 

Lemon  Sauce  61 

Orange  Sauce  62 

Plain  Pudding   Sauce 61 

Vanilla  Sauce  62 

Wine  Sauce  62 

Ice  Cream  62 

SOUFFLES— 

Apple  Souffle  118 

Chocolate   Souffle,  Mexican  Style. .115 

Celery  Souffle,  Cheese  Sauce 118 

Lemon  Souffle  118 

Orange  Souffle  118 

Omelet  Souffle  115 

Strawberry  Souffle  115 

SOUPS— 

Egg   93 

Barley  Broth  88 


Page 

Bean    92 

Bread  Soup  93 

Bouillon   88 

Beef  Tea  88 

Chicken    ,....  89 

Chicken  Broth   89 

Chicken  Gumbo    89 

Consomme    87 

Croutons  for  Soup 87 

Cream   of  Celery 93 

Egg  Balls  for  Soups 87 

I  X  L  Soups 90-91 

Mixed  Stock  for  Soups 87 

Mutton  Broth  88 

Mock  Turtle  88 

Macaroni,  Italian  Style 89 

Mock  Terrapin  89 

Mock  Bisque  93 

Noodles  for  Soup 87 

Ox  Tail  92 

Onion  and  Potato 93 

Split  Pea,  with  Salt  Pork 92 

Potato  93 

Turkey    88 

Vegetable,  with  Stock 89 

Oyster     92 

Clam    92 

Cream  Tomato   93 

STUFFINGS — 

Lamb,  For  71 

Oyster,  For  Poultry 71 

Pork,  For  71 

Poultry  71 

Sage,  For  Geese  and  Ducks 71 

Tomatoes  and  Green  Peppers,  For..  71 

Celery  71 

Chestnut,  For  Poultry 71 

VEGETABLES— 

Artichokes,  Boiled  143 

Asparagus   on   Toast 138 

Beets,  Boiled  139 

Beans,  Spanish  135 

Dishes,   Spanish   135 

Carrots  and  Other  Eoot  Vegeta- 
bles   134 

Celery,  Stewed  138 

Corn,  Stewed  134 

Cucumbers,  a  la  Creme 137 

Egg  Plant,  Fried 133 

Kidney  Beans,  Brown  Sauce 138 


13 


CONTENTS 


Page 

Lima  Beans  139 

Lima  Beans  Puree 143 

Macaroni 138 

Mushrooms,   Baked   136 

Mushrooms,  Broiled  136 

Onions,   Boiled   139 

Onion  Fricassee  138 

Parsnips,  Fried  139 

Peppers,  Stuffed  134 

Potatoes,  au  Gratin  134 

Potatoes,  Creamed  136 

Green    Peas  133 

Corn  Boiled  on  Cob 132 

Time  Table  132 

Potato  Croquettes  133 


Page 

Potatoes,   Lyonnaise   133 

Potato  Noodles  134 

Eice  Croquettes 139 

Salsify    133 

Saratoga  Chips  137 

Summer  Squash   133 

Rice  Spanish  135 

Spinach    137 

String  Beans  ' 137 

Succotash  137 

Tomato  Toast  143 

Potato    Cakes   136 

Squash  on  Half  Shell 142 

Chop  Suey  144 


14 


BRIDES 


Start  Married  Life  Right 


SUBSCRIBE  FOR  THE 


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It  prints  all  the  News  all  the  time 


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Phone  Berkeley  389 


15 


EXCLUSIVE    CARPET    HOUSE 

A  SELECT  AND  EXCLUSIVE  STOCK 
OF 

Carpets 
Oil  Cloths 

Mattings 
Linoleums 


ESTIMATES    GIVEN 


405    THIRTEENTH    ST. 


Between 
Broadway  and  Franhlin 


Telephones:  Oakland  42 
Home  A  3042 


16 


INDEX  TO  ADVERTISERS 


Page 
A 

American  Vineyard   Co 130-131 

Grape  Products  and  Recipes. 

Anderson's  Carpet  House 16 

Carpets,  Oil  Cloths,  Mattings,  Etc. 


Berkeley  Electric  Steam  Cooker, 

< '  $av-E ' '  52-53 

Bellvue  Market  94 

All  Kinds  of  Meat. 

Bischoff  's  Truss  and  Surgical  House     80 
Invalid  Supplies. 


Page 
H 

Hall  Furnace  Co.,  Inc 

Inside  Back  Cover 

Gas  Floor  Heaters. 

M 
MacDonell,   A.   A 44 

Automobile  and  Carriage  Trimmings. 

Mandler's   Catering   Co 160 

Wedding  Dinners,  Teas, 
Luncheons,  Etc. 


Ma  Belle   Chocolate   Co... 
Chocolates. 


30 


Mitchell,  The  Tailor 6 

Ladies'  and  Gentlemen's  Suits. 


California  Fruit  Canners  Assn 121-129      Phoenix    Milling   Co 43  and  51 

Canned  Fruits,  Vegetables  and  Cereal  Pr°ducts. 


Eecipes. 

California  Loan  Office Front  Cover 

Wedding  Eings,  Diamonds,  Jewelry. 

Chronicle,  The  S.  F 15 

Morning  Newspaper. 


Praetorians,   The 


Life  Insurance. 


Euediger,  Loesch  &  Zinkand 

Bakery  and  Eestaurant. 


9 


Davis  Sewing  Machine  Co 

Inside  Front  Cover 

Sewing  Machines. 


8 

Sperry  Flour  Co 18 

Flour  and  Cereal  Products. 


Dreier  &  Nevis--  10      United  Home  Builders Back  Cover 

Athletic  and  Sporting  Goods.  Artistic  Homes. 


F  W 

Walnut  Grove  Creamery  Co 1 

First  Trust  and  Savings  Bank 159  ,.-.„     ~  ,  -~ 

Milk,  Cream,  Butter  and  Eggs. 

Western  Oyster  Co 2 

Oysters,  Fish,  Etc. 

Gantner    &    Mattern 72       White  Diamond  Water  Co 57 

Knit  Goods.  Drinking  Water. 

Ghirardelli,  D.  &  Co 34-35       Workman  Packing  Co 90-91 

Cocoa,  Chocolate  and  Eecipes.  Be-No  and  I  X  L  Products. 


17 


FLOUR 


is 


INDISPENSABLE 

It  is  the  most  important  food  product  in  your 

home 


BRAND 


Is  a  luxury  at  a  reasonable  price  and  a  flour 
with  a  reputation  for  Highest  Quality* 


*•* 


the 

SPERRY  FLOUR 


Operates  the  Largest  Cereal  Mill  on  the  Coast 

"Germea  for  Breakfast" 

is  one  of  the  44  different  varieties  manufactured 


18 


BISCUIT 


Short  Method  for  Bread  Making 

Scald  one  and  one-half  pints  milk ;  dissolve  1  cake  compressed  yeast 
in  two-thirds  cupful  lukewarm  water;  add  two  tablespoonfuls  sugar;  sift 
two  sifters  of  Sperry  flour  in  mixing-  bowl.  When  milk  is  lukewarm, 
add  one  large  tablespoonful  salt ;  add  dissolved  yeast  to  milk ;  make  well 
in  center  of  flour,  and  add  milk.  Stir  with  mixing  spoon  until  flour  is  all 
taken  up,  then  turn  out  on  board  and  knead  well  for  twenty  minutes. 
Return  to  bowl  and  let  raise  in  warm  place,  well  covered.  This  will  take 
from  two  to  three  hours.  When  sufficiently  risen,  punch  down  and  let 
stand  for  three-quarters  of  an  hour  longer  (doubled  in  bulk).  Mold  into 
loaves  or  rolls,  handling  the  dough  very  gently.  Put  in  well-greased 
pans,  let  raise  and  bake.  Rolls  should  raise  at  least  one-half  hour  and 
loaves  one  hour.  Bake  rolls  twenty-five  minutes  and  loaves  one  hour  in 
wood  or  coal  range,  or  forty-five  minutes  in  gas  range.  If  desired  to  make 
this  bread  over  night,  use  only  one  tablespoonful  sugar  and  one  and  one- 
half  tablespoonfuls  salt.  Bread  made  by  this  method  can  be  set  at  seven 
o'clock  in  the  morning  and  should  be  out  of  the  oven  by  noon. 

If  desired  to  make  bread  at  night,  use  method  as  above  at  night  just 
before  retiring,  and  in  the  morning  dough  will  be  ready  to  put  into  pans ; 
let  raise  and  bake.  If  dough  is  made  into  loaves  at  seven  in  the  morning, 
it  should  be  baked  by  nine  o'clock. 

Brown  Bread 

One  pint  Indian  corn  meal,  1  pint  Sperry  rye  flour,  1  teaspoon  brown 
sugar,  one  teaspoon  salt,  two  teaspoons  baking  powder,  one  table- 
spoon butter  or  lard,  £4  pint  milk.  Sift  together  corn  meal,  rye  flour, 
sugar,  salt  and  powder.  Rub  in  the  shortening;  add  the  milk  and  mix  all 
into  a  batter.  Put  into  greased  tin  and  bake  about  forty  minutes  in  a 
rather  hot  oven.  Cover  at  first  with  paper. 

Graham  Bread — Unfermented 

One  and  one-half  pints  graham  flour,  one-half  pint  of  Sperry  flour, 
one  tablespoon  sugar,  one  teaspoon  salt,  two  teaspoons  baking  powder, 
1  and  one-fourth  pints  milk,  or  equal  parts  of  milk  and  water.  Sift 
Sperry  graham  flour,  sugar,  salt  and  powder  together;  add  the 
milk,  or  milk  and  water;  mix  rapidly  into  soft  dough,  then  put  in 
greased  tin.  Bake  in  rather  hot  oven  about  forty  minutes.  Protect  loaf 
with  paper  first  fifteen  minutes. 

Corn  Bread 

One  cup  fine  white  corn  meal,  one  and  one-half  cups  milk,  two  eggs, 
one  teaspoon  sugar,  one  tablespoon  butter,  two  level  teaspoons  Baking 
Powder,  y^  teaspoon  salt.  Scald  the  milk  and  pour  on  the  corn  meal. 
Let  it  cool,  then  add  salt,  sugar,  baking  powder  and  yolks  of  eggs  and 
beat  quickly  and  thoroughly  together.  Fold  in  the  stiffly  beaten  whites 
of  eggs.  Bake  in  a  flat  pan  in  hot  oven  for  about  thirty  minutes. 

A  HOME  FOR  YOU  AND  HOW  TO  GET  IT-  UNITED  HOME  BUILDERS 

19 


BRIDE'S    COOK    BOOK 

......         .    **  .Baking  Powder  Biscuits 

Sift  togfei-her  ift.fe&  2cilps-*Sperry  flour,  one  teaspoonful  salt  and  three 
teaspoonfuls^o.1*  baking  po.wdef..  Chop  into  this  with  a  knife  one  tea- 
spoonf^\  ^pfchVpf  J&f  &:  aiiet Gutter,  then  add  gradually  about  one  cup 
of  milk,  making  a  soft  dough  that  can  be  easily  handled.  Take  on  board 
and  knead  gently.  Cut  in  small  rounds  and  bake  fifteen  to  twenty  min- 
utes in  moderately  quick  oven. 

Milk  Rolls 

Sift  in  a  basin  three-quarters  of  a  pound  of  Sperry  flour,  add  four 
heaping  tablespoonfuls  corn  starch,  and  one  pound  salt.  Warm  two 
tablespoonfuls  butter  in  one  pint  of  milk,  add  one  compressed  yeast  cake 
mixed  with  one  teaspoonful  sugar.  Pour  them  among  the  flour,  mix  well 
and  allow  the  dough  to  rise  in  a  warm  place.  Knead  it  and  make  into 
rolls,  allow  them  to  rise  again,  then  bake  in  a  quick  oven  for  twenty 
minutes. 

Breakfast  Rolls 

One  and  one-half  pints  of  Sperry  flour,  one-half  pint  of  Indian  corn 
meal,  (white),  1  teaspoon  salt,  2  teaspoons  Baking  Powder,  1  table- 
spoon butter  or  lard,  three-quarters  pint  of  milk.  Sift  together  flour,  corn 
meal,  salt  and  powder;  rub  in  butter  or  lard;  add  the  milk,  mix  smoothly 
into  firmer  dough  than  usual.  Flour  the  board,  turn  out  the  dough,  give  it 
one  or  two  turns  to  complete  its  smoothness.  Divide  it,  thus  prepared, 
into  pieces  the  size  of  an  egg;  again  divide  these  in  half,  which  roll  out 
under  the  hand  until  they  are  long  and  half  the  size  of  one's  little  finger. 
Lay  on  greased  baking  tin  so  that  they  do  not  touch,  wash  them  over 
with  milk.  Bake  in  hot  oven  seven  or  eight  minutes. 

Rye  Bread 

One  pint  rye  flour,  one-half  pint  corn  meal,  one-half  pint  wheat 
flour,  one  teaspoon  sugar,  one  teaspoon  salt,  two  teaspoons  Baking  Pow- 
der, one  teaspoon  butter  or  lard,  three-quarters  pint  milk.  Sift  together 
rye  flour,  corn  meal,  flour,  sugar,  salt  and  powder;  rub  in  shortening 
and  add  milk.  Mix  into  smooth  batter.  Pour  into  well-greased  tin,  bake 
in  moderate  oven  about  forty-five  minutes.  Cover  loaf  with  paper 
first  twenty  minutes. 

Corn  Meal  Muffins 

Mix  together  1  pint  corn  meal,  one-half  pint  Sperry  flour,  one-half 
pint  corn,  one  tablespoon  sugar,  one  teaspoonful  salt,  three  teaspoonfuls 
Baking  Powder,  rub  in  finely  two  heaping  tablespoons  butter  or 
lard.  Beat  up  two  eggs,  add  one  pint  of  milk  to  them,  pour  them 
among  the  dry  ingredients,  mix  well  and  divide  into  buttered  muffin 
pans.  Bake  in  a  hot  oven  for  fifteen  minutes. 

English  Muffins 

One  quart  Sperry  flour,  one-half  teaspoonful  sugar,  1  teaspoonful 
salt,  two  teaspoonfuls  baking  powder,  one  and  one-quarter  pints  milk. 
Sift  together  flour,  sugar,  salt  and  powder;  add  milk,  and  mix  into  smooth 

A  SIMPLE  SYSTEM  OF  SYSTEMATIC  SAVING.        SEND 
FOR  BOOKLET-UNITED  HOME  BUILDERS 

20 


BRIDE'S    COOK    BOOK 

batter  trifle  stiffer  than  for  griddle  cake.  Have  griddle  heated  all  over, 
grease  it,  and  lay  on  muffin-rings ;  half  them,  and  when  risen  well  up 
to  top  of  rings,  turn  over  gently  with  cake  turner.  They  should  not  be 
too  brown.  When  all  cooked,  pull  each  open  in  half,  toast  delicately, 
butter  well,  serve  on  folded  napkin,  piled  high  and  very  hot. 

Dainty  Muffins 

One-fourth  cup  butter,  one-fourth  cup  sugar,  1  egg,  one-half  cup 
milk,  \l/2  cups  Sperry  flour,  3  teaspoons  baking  powder.  Cream  butter  in 
cup,  add  sugar  and  cream  together.  Put  in  bowl,  and  add  well-beaten 
egg;  sift  powder  with  flour,  and  add,  alternating  with  milk.  Bake  in 
hot  buttered  gem  pans  in  moderately  hot  oven  for  twenty-five  minutes. 

Rice  Muffins 

Two  cups  cold  boiled  rice,  one  pint  Sperry  flour,  one  teaspoon  salt, 
one  tablespoon  sugar,  one  and  one-half  teaspoons  baking  powder,  one- 
half  pint  milk,  three  eggs.  Dilute  rice,  made  free  from  lumps,  with 
milk  and  beaten  eggs;  sift  together  flour,  sugar,  salt  and  powder; 
add  to  rice  preparation,  mix  into  smooth,  rather  firm  batter;  muffins  pans 
must  be  cold  and  well  greased,  then  fill  two-thirds;  bake  in  hot  oven 
fifteen  minutes. 

Hot  Cross  Buns 

Sift  together  one  quart  of  Sperry  flour,  one-half  teaspoon  salt,  one 
cup  of  sugar,  three  scant  teaspoons  baking  powder.  Rub  in  one-half  cup 
butter,  then  add  one-half  pound  cleaned  currants,  one-half  teaspoon 
nutmeg,  one-quarter  pound  cut  citron,  one-quarter  pound  seeded  raisins, 
one-half  teaspoon  allspice.  Beat  two  eggs,  add  one-half  cup  milk,  and 
stir  into  the  dry  mixture,  adding  sufficient  milk  to  mix  to  a  firm  dough. 
Mold  into  round  buns,  lay  two  inches  apart  on  greased  pans,  brush  with 
milk.  Cut  cross  on  each,  sprinkle  cut  with  granulated  sugar,  and  bake  in 
hot  oven. 

English  Breakfast  Rolls 

Roll  one-quarter  of  a  pound  of  butter  into  a  pound  of  Sperry 
flour ;  then  add  a  tablespoonful  of  yeast,  and  break  in  one  egg.  Mix  it  with 
a  little  warm  milk  poured  into  the  middle  of  the  flour;  stir  all  well  to- 
gether, and  set  it  by  the  fire  to  rise ;  then  make  it  into  light  dough  and 
again  set  by  the  fire.  Make  up  the  rolls,  lay  them  on  a  tin,  and  set  them 
in  front  of  the  fire  you  put  them  into  the  oven,  and  brush  them  over 
with  egg. 

Gems 

One  pint  of  Sperry  flour,  one  teaspoon  baking  powder,  one-half  tea- 
spoon salt,  one  teaspoon  sugar,  three  teaspoons  melted  butter,  one  cup 
milk,  three  eggs,  whites  and  yolks  beaten  separately.  Mix  the  same 
as  for  muffins,  adding  beaten  whites  last;  bake  in  hot,  well-greased  iron 
gem  pans. 

Graham  Gems 

One  and  one-half  pint  graham  flour,  l/2  pint  Indian  (torn  meal,  1  tea- 
spoonful  salt,  two  teaspoons  of  baking  powder,  one  and  one-fourth 
pints  milk.  Sift  together  graham  flour,  corn  meal,  salt  and  powder.  Add 
the  milk,  and  mix  into  a  moderately  stiff  batter.  Half  fill  cold  gem  pans 
well  greased.  Bake  in  a  solid  hot  oven  ten  or  twelve  minutes. 

21 


BRIDE'S    COOK    BOOK 

Twin  Peaks  Muffins 

Cream  one-half  cup  butter,  gradually  beat  in  one-half  cup  sugar, 
then  add  two  well-beaten  eggs.  Sift  in  three  cups  Sperry  flour,  one  cup 
corn  starch  and  four  teaspoonfuls  baking  powder,  pour  in  one  and  one- 
half  cups  milk.  Beat  a  minute  and  bake  in;buttered  gems  pans  for  30 
minutes. 

Johnny  Cake 

Take  one  cup  cold  boiled  rice,  one  pint  of  Sperry  flour,  two  eggs,  one 
quart  of  milk,  one  tablespoon  of  butter,  and  one  teaspoonful  of  salt;  beat 
very  hard  and  bake  quickly. 

Rice  Muffins 

Take  one  cup  cold  boiled  rice,  one  pint  of  Sperry  flour,  two  eggs,  one 
quart  of  milk,  one  tablespoon  of  butter,  and  one  teaspoonful  of  salt ;  beat 
very  hard  and  bake  quickly. 

Raisin  Bread 

Dissolve  a  tablespoonful  each  of  butter  and  lard  in  a  cup  of  hot  milk 
then  add  a  cup  of  either  cold  water  or  milk  to  the  hot  milk  to  make 
lukewarm.  Sift  a  quart  of  Sperry  flour  with  one  teaspoonful  salt,  three 
tablespoonfuls  of  sugar,  make  a  hole  in  center  of  flour  and  stir  in  half  a 
cake  of  compressed  yeast,  which  has  been  dissolved  in  a  little  luke-warm 
water;  add  part  of  your  milk,  stirring  in  the  flour,  then  break  in  one  or 
two  eggs  and  the  rest  of  the  milk ;  beat  up  the  dough  lightly,  which  must 
be  a  stiff  batter.  Let  it  raise  all  night  in  a  warm  place  and  well  covered. 
In  the  morning  add  a  cupful  each  of  raisins  and  currants,  two  table- 
spoonfuls  of  sugar  and  either  some  nutmeg  or  caraway  seeds  or  lemon 
peel.  Make  into  two  loaves,  working  very  little ;  let  rise  very  lightly  and 
bake  three-quarters  of  an  hour. 

German  Coffee  Cake 

Scald  and  cool  to  lukewarm  half  a  pint  of  milk;  add  one  heaping 
tablespoon  of  butter  and  two  of  sugar,  a  quarter  of  a  yeast  cake  dissolved 
in  a  little  warm  water,  a  speck  of  salt,  and  Sperry  flour  enough  to  make  a 
soft  bread  dough.  Let  rise  over  night ;  knead  in  the  morning  early.  Let 
it  rise  in  a  flat  buttered  tin.  Rub  butter  over  the  top;  sprinkle  with 
sugar  and  cinnamon  and  bake  for  twenty  to  thirty  minutes.  Cut  in 
squares  and  serve  hot,  with'  coffee. 

Waffles 

Sift  one  and  one-half  cups  of  Sperry  flour  into  a  bowl,  add  one-half 
cup  corn  starch,  two  teaspoonfuls  baking  powder  and  one-half  tea- 
spoonful  salt.  Beat  up  two  eggs,  add  one  and  one-half  cups  milk  to  them, 
then  add  gradually  to  the  flour,  mix  in  one  heaping  tablespoonful  melted 
butter.  Fry  on  a  hot,  well  greased  waffle  iron.  Serve  hot  with  syrup. 

22 


BRIDE'S    COOK    BOOK 

Kentucky  Waffles 

Beat  three  eggs,  whites  and  yolks  separately.  Add  to  the  yolks  two 
pints  sifted  Sperry  flour,  one  pint  sour  cream,  stir  well  and  make  batter 
thin  with  sweet  milk.  Add  three  tablespoonfuls  of  melted  lard,  a  tea* 
spoonful  of  soda  dissolved  in  a  little  cold  milk,  and  lastly  the  whites  of 
the  eggs.  Bake  quickly  in  hot  irons. 

Rice  Waffles 

One  teacupful  of  Sperry  flour,  sift  with  a  teaspoonful  of  baking 
powder,  one  cupful  of  cold  boiled  rice,  one  tablespoonful  melted  butter, 
one-half  of  a  teaspoonful  of  salt  and  three  beaten  eggs.  Mash  the  rice 
fine,  and  the  butter,  then  two  teacupfuls  of  milk  with  the  flour  and  then 
the  eggs.  Beat  all  together.  Have  the  waffle  irons  hot  and  well  greased 
with  butter.  Fill  three-quarters  full  and  let  the  first  side  be  well  browned 
before  turning. 

German  Waffles 

One  quart  of  Sperry  flour,  one-half  teaspoonful  salt,  three  table* 
spoons  sugar,  two  teaspoons  baking'  powder,  two  tablespoons  butter  or 
lard,  rind  of  a  lemon,  grated,  one  teaspoon  extract  of  cinnamon,  four 
eggs  and  one  pint  of  thin  cream.  Sift  together  flour,  sugar,  salt  and 
powder ;  rub  in  butter  or  lard  cold ;  add  beaten  eggs,  lemon  rind,  extract 
and  milk.  Mix  into  smooth,  thick  batter.  Bake  in  hot  waffle-iron,  serve 
with  sugar  flavored  with  extract  of  lemon. 

To  Cook  Hominy 

Take  three  cups  of  water  to  one  cup  of  hominy,  boil  slowly  for 
three-quarters  of  an  hour;  the  longer  it  boils  the  better  it  is;  then  add 
half  a  teacup  of  sweet  milk  to  one  cup  of  hominy,  then  boil  ten  minutes 
more;  stir  it  often  while  boiling. 

Hominy  Fritters 

Two  teacups  of  cold  boiled  hominy,  add  to  it  one  teacup  of  sweet 
milk,  a  little  salt,  stir  till  smooth,  add  four  tablespoonfuls  of  Sperry  flour 
and  one  egg;  beat  the  yolk  and  white  separately,  adding  the  white  last. 
Have  ready  a  pan  with  hot  butter  and  lard  (half  of  each),  drop  the 
batter  in  by  spoonsfuls  and  fry  a  light  brown. 

Hominy  Waffles 

One  teacup  of  cooked  hominy,  one  egg,  one  tablespoonful  of  but- 
ter, a  little  salt,  one  pint  milk,  one  pint  of  Sperry  flour,  one  teaspoonful 
of  baking  powder;  beat  the  egg,  add  butter,  salt  and  hominy,  add  the 
egg,  beat  in  the  milk  and  sift  in  slowly  the  baking  powder  and  flour; 
beat  all  together  and  bake  in  a  waffle  iron. 

23 


BRIDE'S   COOK    BOOK 

Scones 

Two  cupfuls  of  Sperry  flour,  two  teaspoonfuls  baking  powder,  one- 
half  of  a  taspoonful  of  salt,  one-third  cup  of  sugar,  three  tablespoon- 
fuls  of  butter,  1  egg,  currants  if  liked.  Add  enough  milk  to  make  a  soft 
dough,  divide  in  half,  flatten  with  the  hand  into  a  round  cake  the  thick- 
ness of  a  biscuit,  mark  with  a  knife  into  four  scones  and  bake  quickly. 

French  Pancakes 

Beat  the  yolks  of  three  eggs  until  lemon  colored  and  thick,  add  a 
cupful  of  milk,  a  teaspoonful  of  sugar  and  a  half  teaspoonful  of  salt.  Sift 
half  cup  Sperry  flour  into  a  third  of  the  mixture  and  when  smooth  add 
the  rest  and  beat  thoroughly.  Lastly  add  a  teaspoonful  of  olive  oil. 
Bake  in  a  hot  buttered  frying  pan,  turning  when  brown.  Take  from  the 
fire,  spread  with  jelly,  roll  up,  dust  with  powdered  sugar  and  serve. 

Breakfast  Cakes 

Put  a  pint  of  milk  on  the  fire;  let  it  simmer  a  few  minutes.  Stir 
into  it  a  piece  of  butter  the  size  of  a  walnut.  Add  salt,  and  three  spoon- 
fuls of  good  yeast,  with  three  well-beaten  eggs.  Mix  with  these  enough 
Sperry  flour  to  make  a  soft  dough.  Knead  well  together,  put  the  mixture 
in  a  warm  place  in  a  basin  with  a  cloth  over  it  for  two  hours.  Then 
make  it  up  into  small  cakes,  lay  them  on  a  well-oiled  tin,  and  bake  in  a 
quick  oven. 

Breakfast  Griddle-Cakes 

Take  one  pint  buttermilk  or  sour  milk,  one  teaspoonful  of  salt  and 
soda,  two  eggs.  Thicken  with  Sperry  flour  and  cook  on  a  hot  griddle. 

Graham  Griddle-Cakes 

One  pint  graham  flour,  one-half  pint  corn  meal,  one-half  pint  Sperry 
flour,  one  teaspoon  brown  sugar,  one-half  teaspoon  salt,  two  teaspoons 
baking  powder,  one  egg,  one-half  pint  each  of  milk  and  water.  Sift 
together  graham  flour,  corn  meal,  flour,  sugar,  salt,  and  baking  powder. 
Add  beaten  egg,  milk  and  water.  Mix  together  into  a  smooth  batter. 

Indian  Griddle-Cakes 

Sift  and  mix  together  two-thirds  of  a  quart  of  corn  meal,  one-third 
of  a  quart  of  Sperry  flour,  one  teaspoonful  brown  sugar,  two  heaping 
teaspoonfuls  baking  powder,  one-half  teaspoonful  of  salt.  Add  two 
beaten  eggs  and  one  pint  of  milk,  beating  into  a  smooth  batter.  Brown 
nicely  on  a  very  hot  griddle.  Serve  with  syrup. 

Flannel  Cakes 

One  and  one-half  pints  of  Sperry  flour,  one  tablespoon  brown  sugar, 
one  teaspoon  salt,  two  teaspoons  baking  powder,  two  eggs,  one  and  one- 
half  pints  milk.  Sift  together  flour,  sugar,  salt  and  powder;  add  beaten 
eggs  and  milk,  mix  into  smooth  batter  that  will  run  from  pitcher.  Bake 
on  hot  griddle  rich  brown  color,  in  cakes  large  as  tea  saucers.  Serve 
with  maple  syrup. 

24 


BRIDE'S    COOK    BOOK 

Rice  Pancakes 

Set  a  pint  of  new  milk  over  the  fire  and  when  scalding  hot  stir  in 
two  spoonfuls  of  ground  rice  mixed  smooth  in  one-quarter  of  a 
pint  of  cold  milk.  Let  it  thicken,  but  not  boil.  Cool  it,  adding  gently 
one-quarter  of  a  pound  of  butter.  When  cold  add  white  sugar,  a  little 
nutmeg,  four  eggs  well  beaten,  and  a  little  salt.  Use  as  little  lard  as 
possible  in  frying  these  .pancakes  and  make  them  light  brown.  Sift 
sugar  over  them,  roll  them  to  a  round  shape  and  serve  slices  of  lemon 
with  them. 

Wheat  Cakes 

These  are  the  best  plain  hot  griddle  cakes  without  eggs,  and  they  are 
light,  tender  and  healthful.  One  quart  of  Sperry  flour,  three  teaspoons 
of  baking  powder,  one-half  teaspoon  of  salt.  Sift  well  together  and  add 
sweet  milk  to  make  into  a  soft  batter.  Bake  immediately  on  hot  griddle. 
Should  be  full  one-eighth  inch  thick  when  baked.  Smother  with  butter 
and  maple  syrup  or  honey. 

Buckwheat   Cakes 

Sift  one  pint  of  buckwheat  flour  and  two  teaspoonfuls  of  baking 
powder,  and  add  a  tablespoonful  of  brown  sugar  with  enough  water  to 
make  a  batter.  Beat  but  lightly  and  bake  at  once  on  a  hot  griddle. 

Rice  Griddle-Cakes 

Boil  one-half  teacupful  of  rice ;  when  cold  mix  with  one  quart  milk, 
the  yolks  of  four  eggs  and  two  teacupfuls  Sperry  flour,  having  pre- 
viously sifted  the  flour  with  two  teaspoonfuls  of  baking  powder  with  a 
little  salt;  beat  the  white  of  the  eggs  to  a  froth  and  add  last.  Bake  on 
griddle. 

Corn  Meal  Griddle-Cakes 

Two  cups  corn  meal,  one  cup  Sperry  flour,  one-half  teaspoon  salt, 
one  tablespoon  molasses,  two  teaspoons  baking  powder,  milk  or  milk 
and  water  to  make  a  thin  batter  on  a  griddle. 

Apple  or  Banana  Fritters 

Make  a  batter  of  one  and  one-half  cups  of  Sperry  flour,  with  two 
teaspoons  of  baking  powder  sifted  through  it,  one  egg,  one-fourth  of  a 
teaspoonful  of  salt,  two-thirds  of  a  cup  of  milk,  and  a  little  sugar. 
Pare,  core  and  cut  into  slices  three  small  sour  apples.  Stir  them  into 
the  batter.  Drop  from  the  spoon  into  boiling  lard.  Take  out  with  skim- 
mer and  sprinkle  powdered  sugar  over  them.  Add  a  little  cinnamon  to 
the  sugar.  Serve  hot. 

Bread  Fritters 

One  quart  milk — boiling  hot;  two  cups  fine  bread  crumbs;  three 
eggs;  one  teaspoonful  nutmeg;  one  tablespoonful  butter — melted;  one 
salt-spoonful  salt,  and  the  same  of  soda,  dissolved  in  hot  water.  Soak 
the  bread  in  the  boiling  milk  ten  minutes,  in  a  covered  bowl.  Beat 
to  a  smooth  paste;  add  the  whipped  yolks,  the  butter,  salt,  soda  and 
finally  the  whites,  whipped  stiff. 

25 


BRIDE'S    COOK    BOOK 


MRS.  LOVELL  WHITE 


26 


BRIDE'S   COOK   BOOK 


Mrs.  Lovell  White,  one  of  the  founders  of  the  California  Club,  and 
its  president  for  six  years,  inaugurated  many  great  reforms  and  organized 
various  sections  for  promoting  the  common  good,  among  others  the 
Domestic  Science  sections  tells  us: 

The  recipe  which  I  think  the  bride  will  find  most  useful  in  per- 
fecting an  ideal  home  is  found  in  one  of  the  very  oldest  books  we  have — 

"She  looketh  well  to  the  ways  of  her  household.  *  *  *  She 
openeth  her  mouth  with  wisdom,  and  in  her  tongue  is  the  law  of  kind- 
ness." 

Robert  Louis  Stevenson  puts  a  similar  idea  in  these  words:  "To 
be  honest,  to  be  kind — to  earn  a  little  and  to  spend  a  little  less,  to  make 
upon  the  whole  a  family  happier  for  his  presence,  to  renounce  when 
that  shall  be  necessary  and  not  to  be  embittered,  to  keep  a  few  friends, 
but  these  without  capitulation — above  all,  on  the  same  grim  conditions, 
to  keep  friends  with  himself — here  is  a  task  for  all  that  a  man  (or 
woman)  has  of  fortitude  and  delicacy." 

And  in  one  of  his  prayers  he  says : 

"As  the  sun  returns  to  the  east,  so  let  our  patience  be  renewed  with 
dawn.  As  the  sun  lightens  the  world,  so  let  our  loving  kindness  make 
bright  this  place  of  our  habitation." 

The  same  spirit  which  governs  a  woman  in  her  home  will  control 
her  public  activities,  and  if  she  is  in  earnest,  and  lives  honestly  within 
her  means,  cultivating  flowers  and  smiles  and  happy  thoughts,  she  can- 
not fail  to  be  happy  and  successful,  and  contribute  to  the  success  and 
happiness  of  all  who  come  within  the  sphere  of  her  influence. 

This  isn't  a  sermon,  either.  It  is  merely  a  page  from  my  own  expe- 
rience, given  with  good  wishes  and  the  hope  that  it  may  be  useful. 


^^ 


27 


BRIDE'S    COOK    BOOK 

Corn  Fritters 

To  one  pint  scraped  corn  add  one-half  cup  milk,  one-half  cup  Sperry 
flour,  one  tablespoon  melted  butter,  two  beaten  eggs,  one  teaspoon  salt, 
one-third  teaspoon  pepper,  one  teaspoonful  baking  powder.  Beat  well, 
and  fry  in  small  spoonfuls  as  directed. 

Plain  Shortcake 

Two  cupfuls  of  Sperry  flour,  two  tablespoonfuls  of  butter,  one  cup- 
ful of  milk,  one  teaspoonful  of  baking  powder,  one  egg  and  a  little  salt. 
Beat  thoroughly  with  a  spoon.  Pour  this  into  the  baking-pan  and  smooth 
a  little  with  a  spoon. 

Peach  or  Strawberry  Shortcake 

Rub  piece  of  butter  the  size  of  an  egg  into  a  little  Sperry  flour,  pour 
in  two  cupfuls  of  sour  cream,  one  teaspoonful  of  soda  and  a  little  salt. 
Mix  into  dough  and  roll  into  cakes  one-half  of  an  inch  thick  and  about 
the  size  of  a  pie  tin.  Prick  with  a  fork  and  bake  in  a  quick  oven.  When 
done  split  them  open  with  a  knife  and  spread  with  butter,  lay  the  bottom 
piece  on  a  plate  and  cover  it  with  strawberries  nearly  an  inch  deep. 
The  strawberries  should  be  sprinkled  with  sugar  a  few  hours  before. 

Rice  Fritters 

Cup  of  cold  boiled  rice,  1  pint  of  Sperry  flour,  1  teaspoonful  salt,  2 
eggs  beaten  lightly,  and  milk  enough  to  make  this  a  thick  batter;  beat  all 
together  and  bake  on  a  griddle. 

Doughnuts — No.  2 

Cupful  of  sugar,  two  eggs  beaten  light,  one  tablespoon  of  melted 
butter,  cupful  of  sweet  milk,  two  teaspoonfuls  of  baking  powder 
and  one  very  small  teaspoonful  of  salt.  Season  to  taste.  Sperry 
flour  to  knead  as  soft  as  possible.  Fry  in  hot  lard.  Sour  milk  is  as 
good  by  using  one  level  teaspoonful  of  soda. 

Crullers 

One  and  one-half  cups  sugar,  one  cup  milk,  two  eggs,  two  table- 
spoons butter,  melted,  one  teaspoon  each  of  vanilla  and  cinnamon,  one- 
half  teaspoon  of  salt,  two  teaspoons  of  baking  powder  mixed  with  two 
cups  Sperry  flour  and  more  flour  to  make  a  soft  dough.  Roll  out,  cut  in 
squares,  cut  slits  in  each  with  jagging-iron  and  braid  together.  Fry  in 
smoking-hot  fat. 

Crullers 

Cup  of  milk,  one  cupful  of  sugar,  two  eggs,  one  tablespoonful 
melted  lard,  one  tablespoonful  of  cinnamon,  enough  Sperry  flour  to 
make  into  dough.  Roll  as  thin  as  possible,  and  cut  in  strips  6  inches  long 
and  1  inch  wide  with  a  jagging-iron  or  sharp  knife.  Fry  in  hot  lard  a  very 
light  delicate  brown,  and  lay  on  a  towel  or  paper  to  absorb  the  fat.  Will 
keep  indefinitely  and  if  placed  a  few  minutes  in  the  oven,  taste  perfectly 
fresh. 

28 


BRIDE'S    COOK    BOOK 

Milk  Toast 

Take  one  quart  milk;  when  it  comes  to  a  boil,  thicken  with  one 
teaspoonful  corn  starch  and  add  salt  to  taste.  Toast  the  bread  a  light 
brown ;  butter  each  slice,  put  layers  of  toast  in  a  covered  dish  and  pour  on 
the  thickened  milk,  then  more  toast  and  milk,  and  so  on  till  the  dish  is 
full ;  cover  and  let  stand  five  minutes. 


German  Toast 

Cut  slices  of  stale  bread,  dip  them  in  enough  milk  to  soften,  then 
dip  in  beaten  egg;  put  in  a  pan  with  just  enough  butter  to  fry  brown 
as  an  omelet,  then  serve.  Like  pancakes,  the  hotter  the  toast  the  better. 

Ham  Toast 

Chop  cold  boiled  ham  very  fine,  toast  slices  of  bread  and  butter 
them.  After  laying  the  ham  on  toast  place  in  oven  for  a  few  minutes. 
Beat  four  eggs  with  milk  and  salt  and  pepper.  Pour  the  eggs  into  a 
saucepan  with  a  lump  of  butter  and  stir  till  thick,  but  do  not  boil.  Put 
the  ham  and  toast  on  a  platter,  pour  the  eggs  over,  and  serve. 

Egg  Toast 

Butter  the  toast  and  pour  over  it  a  sauce  made  of  milk  thickened 
with  flour  and  seasoned  with  butter  and  salt;  add  the  whites  of  eggs 
chopped  fine,  and  grate  the  yolks  over  the  top. 

Mock  Cream-Toast 

Melt  two  ounces  of  butter  in  a  quart  of  morning's  milk,  take  a 
large  teaspoonful  of  Sperry  flour,  freed  from  lumps,  and  the  yolks  of 
three  eggs  beaten  light;  beat  these  ingredients  together  several  minutes; 
strain  the  cream  through  a  fine  hair  sieve,  and  when  wanted  heat  it 
slowly,  beating  constantly  with  a  brisk  movement;  it  must  not  boil  or  it 
will  curdle  and  lose  the  appearance  of  cream ;  when  hot  dip  the  toast ;  if 
not  sufficiently  seasoned  with  butter,  add  salt;  send  to  the  table  hot,  the 
cream  not  taken  up  by  the  toast,  in  gravy  bowl. 


29 


Try  Ma  Belle  Chocolates 

It's  Different  From  the  Rest 


MADE   BY   TWO    MAIDS 


On  Sale  at  the  Leading  Hotels  and  Cigar  Stands 


"Made  by  Two  Maids,"  the  assortment  is  swell, 
Is  the  wonderful  candy  that's  known  as  "Ma  Belle." 
Ma  Belle  Chocolates  are  made  by  hand, 
And  are  surely  the  finest  in  the  land. 

When  with  your  sweetheart,  good  taste  you'll  show, 
By  taking  these  chocolates  wherever  you  go. 

And  as  sure  as  the  sky  above  you  is  blue, 
With  a  gift  of  Ma  Belle,  she'll  surely  love  you. 


MA  BELLE  CHOCOLATE  CO 

1414  ALICE  ST.,   OAKLAND 

PHONE    LAKESIDE    2968 


30 


To  Make  Icing  for  Cakes 

Beat  the  whites  of  two  small  eggs  to  a  froth,  then  add  to  them  a 
quarter  of  a  pound  of  white  sugar,  ground  fine  like  flour  flavor  with 
lemon  extract  or  vanilla,  beat  it  until  it  is  light  and  very  white,  but  not 
quite  so  stiff  as  kiss  mixture ;  the  longer  it  is  beaten  the  more  firm  it  will 
become.  No  more  sugar  must  be  added  to  make  it  so.  Beat  the  frosting 
until  it  may  be  spread  smoothly  on  the  cake.  This  quantity  will  ice  quite 
a  large  cake  over  the  top  and  sides. 


Marble  Cake 

White  Parts: — Whites  of  seven  eggs,  three  cups  white  sugar,  one 
of  butter,  one  of  sour  milk,  four  cups  of  Sperry  flour,  sifted  and  heaping, 
one  teaspoon  soda;  flavor  to  taste. 

Dark  Parts: — Yolks  of  seven  eggs,  three  cups  of  brown  sugar,  one 
of  butter,  one  of  sour  milk,  four  of  Sperry  flour,  sifted  and  heaping,  one 
tablespoon  each  of  cinnamon,  allspice  and  cloves,  one  teaspoon  soda; 
put  in  pans  a  spoonful  of  white  part  and  then  a  spoonful  of  dark  part, 
and  so' on.  Bake  an  hour  and  a  quarter.  This  will  make  one  large  and 
one  medium  cake.  The  white  and  dark  parts  are  alternated,  either  put- 
ting in  a  spoonful  of  white  then  a  dark  or  a  layer  of  white  and  then  of 
dark  part,  being  careful  that  the  cake  may  be  nicely  "marbleized." 

Chocolate  Layer  Cake 

Grate  one  cake  of  unsweetened  chocolate,  add  four  tablespoonfuls 
Sperry  flour,  two  teaspoonfuls  baking  powder,  one  cupful  of  sugar,  five 
eggs  beaten  with  the  sugar.  Beat  all  fifteen  minutes  and  bake  in  layers. 

Filling — One  cupful  of  milk,  one  heaping  teaspoonful  of  corn  starch, 
mixed  smooth  in  milk.  Beat  3  eggs  separately,  add  yolks  to  cup  of  milk, 
add  2  teaspoonfuls  of  vanilla  extract.  When  warm,  add  butter  the  size 
of  a  hickory  nut  and  one-half  cupful  of  sugar.  Stir  in  the  beaten  whites 
when  cool. 


Fig  Cake 

Two  cups  of  sugar,  one  of  butter,  one  of  cold  water,  dissolve  one 
teaspoonful  of  soda ;  three  cups  of  raisins,  chopped  fine,  cinnamon 
and  nutmeg,  four  eggs,  one  pound  of  figs;  use  the  figs  whole,  cover- 
ing them  well  with  the  cake  to  prevent  burning.  Bake  in  layers,  frosting 
between  each  layer.  Make  as  stiff  as  pound  cake.  Cut  with  very  sharp 
knife  to  prevent  crumbling.  This  makes  two  loaves. 

31 


BRIDE'S   COOK    BOOK 

Marshmallow  Cake 

Half  cup  of  butter,  one  and  one-half  cups  of  sugar,  one-half  cup  of 
milk,  whites  of  five  eggs,  one-half  teaspoonful  vanilla,  two  cups  of 
Sperry  flour,  two  teaspoonfuls  of  baking  powder.  Beat  butter  to 
a  cream  and  gradually  beat  into  it  the  sugar  and  vanilla,  add  milk  and 
the  stiffly  beaten  whites  of  the  eggs,  then  the  flour  and  baking  powder 
sifted  together.  Bake  in  three  layers. 

Filling — Boil  one  and  one-half  cups  sugar  with  three-quarters  cup 
of  water  till  it  threads.  Just  before  taking  off  the  fire  put  in  half  a  pound 
of  marshmallows  (cut  in  bits- to  melt  easily).  Pour  this  mixture  in  the 
beaten  whites  of  two  eggs  and  beat  until  cold  enough  to  spread. 
By  using  the  pink  marshmallows  it  makes  a  very  pretty  cake. 

Molasses  Cake 

One  cup  butter,  one  of  brown  sugar,  one-half  of  molasses,  one  of 
milk,  one  and  one-half  pints  Sperry  flour,  one  and  one-half  teaspoonfuls 
baking  powder,  one  egg.  Rub  smooth  the  butter  and  sugar;  add  the 
milk,  egg  and  molasses ;  stir  in  flour,  sifted  with  the  powder ;  mix  into 
a  consistent  batter,  and  bake  in  cake  tin  forty  minutes. 

French  Ltoaf  Cake 

Two  cups  of  white  sugar,  one  scant  cup  butter,  one  cup  of  sweet 
milk,  three  heaping  cups  of  Sperry  flour,  three  eggs,  two  teaspoonfuls 
soda  and  cream  of  tartar  all  together,  beat  to  a  froth ;  add  milk,  beating 
well,  flavor  with  lemon  extract,  add  the  flour  gradually,  pour  into  a  cake 
tin  lined  with  buttered  paper,  sprinkle  a  little  powdered  sugar  over  the 
cake  before  baking.  It  is  well  to  cover  it  when  first  putting  in  the  oven, 
in  order  not  to  harden  the  top  too  soon. 

Fruit  Cake 

One  pound  Sperry  flour,  one  pound  sugar,  one  pound  butter,  two 
pounds  of  currants,  one  pound  raisins,  one-half  pound  citron,  one  ounce 
mace,  one  ounce  cinnamon,  four  nutmegs,  one  ounce  cloves,  eight  eggs, 
wine  glass  brandy,  one-half  ounce  extract  rose. 

Orange  Cake 

One  cup  white  sugar,  one  small  half  cup  butter,  two  cups  Sperry 
flour,  one-half  cup  water,  five  eggs  and  two  teaspoonfuls  of  Baking 
Powder,  juice  and  rind  of  one  orange;  bake  like  jelly  cake;  frost  each 
layer;  make  frosting  of  the  remaining  white. 

f  Chocolate  Cake 

Six  sticks  of  chocolate,  one  and  one-half  cups  of  sugar,  five  eggs, 
one  cup  of  milk,  two  cups  of  Sperry  flour,  one-half  cup  each  citron  and 
almond  chopped  fine;  teaspoon  each  of  vanilla  extract,  cloves, 
cinnamon  and  nutmeg,  2  teaspoons  baking  powder ;  cream  the  butter  and 

32 


BRIDE'S    COOK    BOOK 

sugar,  beat  the  whites  and  yolks  of  eggs  separately ;  add  the  well  beaten 
yolks  to  the  cream  butter  and  sugar;  then  add  the  milk  and  some  of 
the  flour;  stir  well  and  add  the  whites  of  the  eggs,  then  the  remainder  of 
the  flour,  in  which  the  baking  powder  has  been  sifted ;  add  citron, 
blanched  almonds,  spice  and  flavoring  last.  Bake  in  a  moderate  oven 
and  not  less  than  one  hour.  An  excellent  loaf  cake  and,  like  fruit  cake, 
improves  with  age. 

Cocoanut  Pound  Cake 

Beat  one-half  pound  of  butter  to  a  cream,  add  gradually  a  pound 
of  Sperry  flour,  one  pound  of  powdered  sugar,  two  teaspoonfuls  of  Bak- 
ing Powder,  a  pinch  of  salt,  a  teaspoonful  of  grated  lemon-peel,  quarter  of 
a  pound  of  prepared  cocoanut,  four  well-beaten  eggs,  and  a  cupful  of 
milk ;  mix  thoroughly ;  butter  the  tins,  and  line  them  with  butter  paper. 
Pour  the  mixture  in  to  the  depth  of  an  inch  and  a  half,  and  bake  in  a 
good  oven.  When  baked  take  out,  spread  icing  over  them  and  return 
the  cake  to  the  oven  a  moment  to  dry  the  icing. 

Seed  Cake 

Two  cups  of  Sperry  flour,  one-half  cup  of  sugar,  one-half  cup  of  but- 
ter or*  clarified  drippings,  one  teaspoonful  baking  powder,  one  egg, 
about  two-thirds  of  a  cupful  of  milk,  one  teaspoonful  of  caraway  seeds 
and  a  pinch  of  salt.  Stir  together  the  flour,  salt  and  baking  powder,  rub 
in  the  butter  lightly,  then  add  the  sugar  and  seeds.  Beat  the  egg  light 
and  add  it  with  the  milk.  Bake  one  hour  in  a  steady  oven. 

Cocoanut  Cream  Cake 

Take  one  and  one-half  cupfuls  of  sugar,  one  teacup  of  rich,  sour 
cream,  two  eggs,  (well  beaten),  any  kind  of  flavoring  and  lastly  add  one 
teaspoonful  soda  sifted  into  two  cupfuls  of  Sperry  flour.  Beat  the  whole 
well,  bake  in  layers  in  moderately  hot  oven. 

Filling — Take  the  heavy  sweet  cream  from  one  pan  of  milk  and  beat 
until  stiff;  add  a  little  sugar  and  beat  again;  spread  between  the  layers 
and  on  top.  Over  the  sweetened  cream  sprinkle  fresh  grated  cocoanut. 

Jelly  Cake 

Beat  three  eggs  well,  the  whites  and  yolks  separately ;  take  a  cup  of 
fine  white  sugar  and  beat  that  in  well  with  the  yolks,  and  a  cupful  of  sifted 
Sperry  flour;  then  stir  in  the  whites  slowly,  one  teaspoonful  of  baking 
powder  and  one  tablespoonful  of  milk,  pour  in  three  jelly  plates  and  bake 
from  five  to  ten  minutes  in  a  well  heated  oven,  and  when  cold  spread 
with  currant  jelly,  and  place  each  layer  on  top  of  the  other  and  sift 
powdered  sugar  on  the  top. 

Nut  Cake 

One-half  cup  butter,  one  and  one-half  cups  sugar,  three  eggs,  two 
and  one-half  cups  of  Sperry  flour,  1l/2  teaspoons  baking  powder,  one- 
half  cup  milk,  one  cup  of  any  meats  of  nuts  preferred  conveniently  at 
hand.  Rub  the  butter  and  sugar  to  a  light,  white  cream ;  add  the  eggs, 
beaten  a  little,  then  the  flour,  sifted  with  the  powder;  mix  the  milk  and 
nuts  into  a  rather  firm  batter,  and  bake  in  a  paper-lined  tin,  in  a  steady 
oven,  thirty-five  minutes. 

SEND  FOR  NEW  PLAN  OF  HOME  BUYING— UNITED  HOME  BUILDERS 

33 


Ghirardelli's 
Ground  Chocolate 


Not  Only  the  Most  Delicious 
Beverage,  but  also  the  Most 
Convenient  Chocolate  for 
Cakes  and  Desserts. 


34 


GHIRARDELLI'S  BROWN  STONE  FRONT  CAKE. 

Three-quarters  cup  Ghirardelli's  Ground  Chocolate;  %  cup  Sweet  Milk; 
7'3  cup  Brown  Sugar;  yolk  of  one  Egg.  Beat  all  together.  Soft  boil  until 
like  a  custard;  set  to  cool.  This  is  the  Cream.  Take  1  cup  Brown  Sugar;  % 
cup  Butter;  %  cup  Sweet  Milk;  2  Eggs;  2  cups  Sifted  Flour.  After  the 
cake  is  mixed  then  stir  in  the  above  cream.  Then  add  1  teaspoon  Soda  dis- 
solved in  a  little  warm  water.  Spread  white  boiled  icing  over  and  between 
the  layers. 

CHOCOLATE  BAVARIAN    CREAM. 

Two  cupfuls  Cream;  4  tablespoonfuls  Ghirardelli's  Ground  Chocolate;  2 
cupfuls  Milk;  %  cupful  Sugar;  %  cupful  Water;  1  teaspbonful  Vanilla  Ex- 
tract; Vz  box  Gelatine.  Soak  gelatine  in  cold  water  until  soft,  then  add  it  to 
the  milk,  which  has  been  scalded  with  the  chocolate,  stirring  until  dissolved. 
Eemove  from  the  fire,  add  sugar  and  extract.  Turn  into  granite  basin  and 
set  in  a  pan  of  ice  water,  stirring  until  it  begins  to  thicken;  then  add  the 
cream  whipped  to  a  stiff  froth.  Line  a  mould  with  peaches,  turn  in  the  mix- 
ture, set  in  cold  place  until  firm.  Unmold  and  serve  with  whipped  cream. 

GHIBARDELLI'S  CALIFORNIA  CHOCOLATE  CAKE. 

One  cup  of  Sugar:  piece  of  Butter  size  of  egg,  creamed;  2  Eggs;  %  cup 
of  Ghirardelli's  Ground  Chocolate;  %  teaspoonful  Cinnamon;  %  cup  of  Milk; 
1  cup  of  Flour;  2  teaspoonfuls  Baking  Powder;  mix  with  Flour,  bake  in 
layers,  spread  with  either  strawberry  jam  or  white  of  egg  beaten  to  froth 
with  cup  of  sugar. 

GHIRARDELLI'S   CHOCOLATE  FUDGE. 

Four  rounded  tablespoonfuls  of  D.  Ghirardelli's  Ground  Chocolate;  2 
cupfuls  Sugar;  1  cupful  Milk;  Butter  the  size  of  a  small  hen's  egg;  1  tea- 
spoonful  Vanilla;  2  drops  Lemon  Extract.  Boil  Sugar,  Butter  and  Milk 
until  thick  and  add  Chocolate;  cook  until  thread  spins  when  tried;  then  add 
Extract  and  take  from  fire,  stirring  until  nearly  cold  or  becomes  sugary. 
Turn  on  a  well-buttered  dish  and  cut  in  squares. 

TOPSY  TURVY  DAINTY. 

Two  level  tablespoonfuls  Ghirardelli's  Ground  Chocolate;  %  cup  Sago; 
1  cupful  Water;  1  piece  stick  Cinnamon;  %  cup  chopped  Citron;  %  cup 
chopped  Almonds;  J/|  cupful  Sugar.  Soak  Sago  over  night  and  drain  next 
morning;  put  in  a  double  boiler  with  water  and  boil  until  thick;  add  Cinna- 
mon and  Citron  and  cook  thirty  minutes;  remove  Cinnamon  and  add  Al- 
monds, Sugar  and  Chocolate.  Remove  from  fire  as  soon  as  sugar  is  dis- 
solved and  set  away  to  cool.  Serve  with  cream  flavored. 

CHOCOLATE  SAUCE. 

One  Egg;  1  cupful  Milk;  1  teaspoonful  Cornstarch;  %  cupful  Sugar;  2 
teaspoonfuls  Ghirardelli's  Ground  Chocolate;  1  teaspoonful  Vanilla.  Scald 
milk  and  add  the  Cornstarch,  which  has  been  dissolved  in  a  little  of  the 
cold  milk;  beat  egg  and  add  to  the  mixture  with  the  sugar,  chocolate  and 
vanilla. 

CHOCOLATE  ICING. 

Place  2  ounces  of  Ghirardelli's  Ground  Chocolate  in  an  enameled  sauce- 
pan with  a  quarter  pint  of  boiling  water;  set  on  the  stove  for  a  few  minutes, 
stirring  constantly.  Then  remove,  add  %  pound  of  pulverized  Sugar  and 
stir  again  until  perfectly  smooth. 


36 


BRIDE'S    COOK    BOOK 
Exposition  Cake 

One  cupful  of  sugar,  one-half  of  butter,  one-half  of  milk,  one  and 
one-half  cupfuls  Sperry  flour,  3  eggs  well  beaten,  1  teaspoonful  Baking 
Powder.  Bring  to  a  boil ;  six  large  tablespoonfuls  of  chocolate,  three 
level  teaspoonfuls  of  white  sugar,  two  level  teaspoonfuls  of  milk.  Let 
cool  and  add  to  cake  part.  Bake  in  two  layers;  put  together  with  marsh- 
mallow  icing,  to  which  has  been  added  chopped  walnuts. 

Sponge  Cake 

One  pound  sugar,  one  Sperry  flour,  ten  eggs.  Stir  yolks  of  eggs  and 
sugar  till  perfectly  light;  beat  whites  of  eggs  and  add  them  with  the 
flour  after  beating  together  lightly;  flavor  with  lemon  extract.  Three 
teaspoons  baking  powder  in  the  flour  will  add  to  its  lightness,  but  it 
never  fails  without.  Bake  in  a  moderate  oven. 

Lemon  Cake 

Two  scant  cupfuls  of  sugar,  one-half  of  a  cupful  of  butter,  three  eggs, 
two  and  one-half  cups  of  Sperry  flour,  one  cup  of  milk,  two  rounding 
teaspoonfuls  of  baking  powder,  grated  rind  of  lemon  and  one-half 
teaspoonful  of  salt.  Beat  the  butter  with  half  the  sugar,  then  add  grad- 
ually the  remainder  of  sugar,  with  the  well-beaten  eggs ;  put  in  the  grated 
lemon  rind,  being  careful  not  to  use  any  of  the  white  pith.  Lastly  stir 
in  the  flour  with  which  the  baking  powder  and  salt  have  been  sifted, 
alternately  with  the  milk.  Bake  about  forty  minutes  in  a  moderate  oven 
and  cover  with  lemon  frosting. 

Coffee  Cake 

Two  cups  brown  sugar,  one  of  butter,  one  of  molasses,  one  of  strong 
coffee  as  prepared  for  the  table,  four  eggs,  one  teaspoon  saleratus,  two  of 
cinnamon,  two  of  cloves,  one  of  grated  nutmeg,  pound  raisins,  one  of 
currants,  four  cups  of  Sperry  flour. 

Hygienic  Cake 

Three  eggs,  one  cup  sugar,  one  cup  Sperry  flour,  two  tablespoons  hot 
water.  Beat  twenty  miutes  without  stopping,  and  bake  three-quarters 
of  an  hour  in  slow  oven.  This  recipe  makes  a  small  cake.  Nuts  can  be 
added  if  desired. 

Apple  Sauce  Cake 

One  cup  of  sugar,  one  of  chopped  raisins,  one-half  of  butter,  two 
of  Sperry  flour,  one  of  sour  apple  sauce,  one  teaspoonful  soda,  half  a 
teaspoonful  each  ground  cloves,  cinnamon  and  allspice,  pinch  salt,  half 
a  cup  chopped  walnuts.  Cream  sugar  and  butter  together,  put  the  soda 
in  the  apple  sauce,  then  add  to  sugar,  stir  well  together,  then  the  flour 
and  spices,  raisins  and  nuts  last.  Bake  in  slow  oven  one  hour  and  ten 
minutes. 

36 


BRIDE'S   COOK    BOOK 

Gold  Cake 

Beat  well  the  yolks  of  eight  eggs,  one  cupful  of  granulated  sugar,  one- 
quarter  of  a  cupful  of  butter,  one-half  cupful  of  sweet  milk,  one  and  one- 
butter  and  sugar  together.  Beat  the  yolks  thoroughly,  then  stir  in  the 
butter  and  sugar ;  add  the  milk,  then  the  Sperry  flour,  and  stir  hard.  Bake 
in  a  cake  mold  about  forty  minutes. 

German  Fruit  Cake 

One  and  one-half  cups  of  Sperry  flour,  one  teaspoon  butter,  rubbed 
together;  pinch  of  salt,  one  teaspoonful  baking  powder,  milk  to  make 
batter  thin  enough  to  spread  (a  little  thicker  than  cake).  Put  in  a  layer 
of  fresh  fruit  all  over  the  top  and  sprinkle  with  sugar. 

Angel  Cake 

Whites  of  nine  large  eggs,  a  heaping  cup  sugar,  a  cup  Sperry  flour, 
sifted  five  times,  one  teaspoonful  of  baking  powder,  a  dash  of  salt,  one- 
half  teaspoonful  each  of  lemon  and  vanilla  extract.  Separate  the  eggs 
add  salt  and  baking  powder  to  the  whites  and  beat  till  stiff;  add  sugar 
and  flavoring,  beat  thoroughly,  then  carefully  turn  in  the  flour.  Bake 
in  a  moderate  oven  fifty  minutes. 

Chocolate  Squares 

Beat  three  eggs  in  one  cup  of  sugar,  one  teaspoonful  each  of  all- 
Sperry  flour  with  one  teaspoonful  baking  powder  and  lastly  a  good  sup- 
ply of  chopped  nuts  and  raisins  and  two  tablespoons  of  whiskey.  Mix 
thoroughly  and  bake  in  a  large  pan  half  inch  thick  in  moderate  oven. 
Frost  with  following  frosting :  Half  cup  of  powdered  sugar  and  one 
tablespoon  of  boiling  water,  mix  until  smooth  and  put  on  cake.  Cut  in 
squares  when  cool,  but  not  cold. 

Dried  Apple  Fruit  Cake 

One  pint  of  dried  apples,  soaked  over  night,  then  chopped  fine;  let 
them  simmer  in  one  cup  of  molasses  a  little  while ;  add  four  eggs,  two 
cups  sugar,  one  cup  buttermilk,  one  cup  shortening,  one  tablespoonful 
soda,  one  tablespoonful  cinnamon,  one  tablespoonful  allspice,  one  table- 
spoonful  cloves. 

Prune  Cake 

One  cup  sugar,  half  cup  butter;  cream  butter  and  sugar,  add 
three  eggs  beaten,  use  white  of  one  for  icing.  Then  add  cup  of  milk, 
one  and  one-half  cups  of  Sperry  flour  with  two  teaspoonfuls  baking 
powder  and  a  good  pinch  of  salt  sifted  three  times.  Add  above  alter- 
nately. Stone  a  good-sized  cup  of  stewed  prunes  and  add  half  a  cup  of 
seeded  raisins,  one-fourth  teaspoonful  each  of  cloves  and  allspices,  also 
half  a  teaspoonful  of  cinnamon  and  nutmeg.  Bake  in  layers  and  use 
white  icing.  This  has  been  tried  and  proved  to  be  an  excellent  dark 
cake. 

37 


BRIDE'S    COOK    BOOK 


HELEN  KAY  WILLIAMS 


38 


BRIDE'S    COOK    BOOK 


Helen  Kay  Williams,  of  the  "Woman  Citizen,"  believes  in  impart- 
ing originality  to  every  activity.  Her  recipe  for  Devil's  Cake,  which 
follows,  won  for  her  a  100-piece  set  of  dishes,  offered  by  the  "Examiner." 


Devil  Cake  with  Marshmallow  Filling. 

Custard  Part — 1  cup  of  chocolate,  1  cup  of  brown  sugar,  half  cup  of 
milk,  yolk  of  1  egg,  1  teaspoonful  of  vanilla.  Mix  all  together  and  set 
away  to  cool. 

Cake  Part — 1  cup  of  brown  sugar,  2  cups  of  flour,  half  cup  of  butter, 
half  cup  of  sweet  milk,  2  eggs.  Mix  the  cake  part,  stir  in  the  custard 
and  add  one  teaspoonful  of  soda. 

Filling — 2  cups  of  white  sugar,  10  tablespoonfuls  of  hot  water,  quar- 
ter teaspoonful  of  cream  of  tartar.  Boil  until  it  threads ;  add  32  marsh- 
mallows  and  let  come  to  a  boil ;  then  stir  in  the  beaten  whites  of  3  eggs, 
and  when  cool  add  a  cupful  of  chopped  nuts  and  beat  until  cold. 


f 


39 


BRIDE'S    COOK    BOOK 
Danish  Apple  Cake 

Take  twelve  large,  juicy  apples,  pare  ana  core  as  for  pie.  Mix  three 
cups  fine  bread  crumbs,  a  little  sugar  and  cinnamon.  Grease  a  deep  cake 
mold,  sprinkle  with  crumbs  a  little  thicker  at  the  botto?  then  a  layer 
of  crumbs,  put  a  little  bit  of  butter  over  crumbs,  then  apples,  and  so 
forth  until  all  is  used.  P  ke  in  a  moderate  oven  two  hours.  When  cold 
serve  with  whipped  cream. 

Devil  Cake 

For  the  custard  part:  One  cup  of  grated  chocolate,  one  cup  of 
brown  sugar,  a  half  cup  of  sweet  milk,  yolk  of  one  egg  and  a  teaspoon- 
ful  of  vanilla.  Stir  all  together  in  a  granite  saucepan;  cook  slowly  and 
set  away  to  cool. 

For  the  cake  part :  One  cup  brown  sugar,  two  cups  Sperry  flour,  a 
half  cup  of  butter,  half  cup  of  sweet  milk  and  two  eggs.  Cream  the 
butter,  sugar  and  yolks  of  eggs,  add  milk,  sifted  flour  and  whites  of  eggs, 
beaten  stiff;  beat  all  together,  then  stir  in  the  custard,  lastly  adding  one 
teaspoonful  soda,  dissolved  in  a  very  little  warm  water.  Bake  in  jelly 
tins. 

The  Filling:  Two  cups  of  sugar,  ten  tablespoonfuls  of  hot  water, 
one-half  teaspoonful  of  cream  tartar;  boil  until  thick.  Put  in  thirty- 
two  marshmallows ;  boil  up  again,  then  stir  in  the  beaten  whites  of  three 
eggs ;  when  almost  cool  stir  in  one  cupful  of  chopped  walnuts,  beat 
until  cold,  then  spread  between  layers  an  inch  deep.  This  is  delicious 
and  will  keep  indefinitely. 

Cocoanut  Sponge  Cake 

Ingredients — One  teacupful  of  granulated  sugar,  two  teacupfuls  of 
Sperry  flour,  a  tiny  pinch  of  salt,  two  ounces  of  butter,  three  eggs,  a  large 
teaspoonful  of  baking  powder,  a  little  dessicated  cocoanut  and  jam. 

Method — Whisk  the  eggs  to  a  cream  in  a  large  basin.  Cream  the 
butter  and  add  it  to  the  eggs,  also  the  sugar  and  salt  and  whisk  for  five 
minutes;  then  gradually  stir  in  the  flour  and  lastly  the  baking  powder. 

Grease  two  cake  tins,  put  in  each  a  thin  layer  of  the  mixture  and 
bake  for  fifteen  minutes  in  a  moderate  oven.  When  the  cakes  are  nicely 
set  remove  from  the  oven  and  take  out  of  tins  and  place  on  a  sieve  to 
cool. 

Spread  with  jam  and  press  together  and  scatter  cocoanut  over  the 
top;  then  cut  up  into  fingers,  diamond  shapes,  etc. 

Pound  Cake 

Take  one  pound  and  fourteen  ounces  of  powdered  sugar,  one  pound 
and  two  ounces  of  butter,  twelve  eggs  and  1J^  pints  milk,  three-quarters 
ounce  of  baking  powder,  three  and  one-half  pounds  of  Sperry  flour 
(sifted)  ;  beat  the  eggs  to  a  froth,  rub  sugar,  butter  and  eggs  together; 
then  let  stand  till  stiff  and  beat  in  milk,  and,  last  of  all,  the  flour. 

40 


BRIDE'S   COOK    BOOK 

Lady  Fingers 

Two  eggs,  one  cup  sugar,  one-half  cup  butter  beaten  to  a  cream, 
four  tablespoons  baking  powder;  enough  Sperry  flour  to  stir  with  a 
spoon ;  lemon  to  flavor.  For  your  molding  board  take  a  little  piece  of 
dough,  roll  with  your  hands  as  large  as  your  finger,  cut  off  in  four-inch 
lengths  and  put  closely  on  buttered  tins.  Quick  oven. 

Burnt  Sugar  Cake 

Take  one  cup  of  granulated  sugar,  place  in  a  skillet  and  let  it  melt. 
Then  pour  in  boiling  water  and  stir  until  it  is  a  thick  syrup.  Now 
1  cup  sugar,  1  of  good  rich  milk,  lump  butter,  size  of  an  egg,  3  tea- 
spoonfuls  of  baking  powder,  2  tablespoonfuls  burnt  sugar,  2  eggs  beaten 
well,  Sperry  flour  enough  to  make  stiff  as  a  common  cake.  Sift  the  bak- 
ing powder  into  the  flour.  Flavor  with  vanilla  extract.  To  white  icing 
add  2  spoons  of  burnt  sugar  and  put  between  and  on  top  of  layers.  This 
is  a  four-layer  cake. 

Soft   Gingerbread 

One  cup  molasses,  one-half  cup  sugar,  one-half  cup  butter,  one-half 
cup  milk,  two  eggs,  one  tablespoon  ginger,  one  teaspoonful  allspice,  two 
cups  Sperry  flour,  one  and  one-half  teaspoons  baking  powder.  Bake  in 
shallow  pans  or  gem  pans  in  moderate  oven. 

Ye  Ancient  Gingerbread 

One  pint  of  sorghum  molasses,  one  cup  (genuine)  sour  buttermilk, 
one  cup  home-made  leaf  lard,  one  level  tablespoon  soda,  three-quarters 
tablespoon  ginger,  one  teaspoon  each  allspice,  cinnamon,  one-quarter 
teaspoon  salt,  two  eggs  and  Sperry  flour  to  make  a  soft  dough. 

Mix  lard  and  molasses,  add  beaten  eggs,  then  add  spice,  salt  and 
soda  sifted  with  about  one  cup  Sperry  flour  and  alternate  with  the  milk, 
beating  all  well  together.  Finally  add  flour  enough  to  make  a  soft  dough. 
Roll  rather  thick,  cut  in  fantastic  shapes,  "little  gingerbread  men,"  if 
to  please  the  little  folks,  or  any  desired  shape.  Have  a  moderate  heat 
only,  as  bread  should  not  be  baked  too  quickly.  ' 

Cookies 

One  cup  butter  (or  one-half  butter  and  one-half  lard),  one  cup 
sugar,  3  eggs,  1^  teaspoons  baking  powder,  or  use  one  teaspoon  lemon 
flavoring.  Sperry  flour  enough  to  handle.  Moisten  the  tops  with  beaten 
egg  before  putting  in  oven. 

Ginger  Snaps — No.  2 

One  cupful  butter,  one  cupful  of  molasses,  one  cupful  of  brown 
sugar,  One  beaten  egg,  one  teaspoonful  of  vinegar,  one  large  teaspoonful 
baking  soda,  dissolved  in  a  little  hot  water,  ginger  and  other  spices  tc 
laste.  Enough  Sperry  flour  to  make  a  dough  that  can  be  rolled  out 
Roll  thin,  cut  and  bake. 

41 


BRIDE'S    COOK    BOOK 

Jumbles 

Work  three-quarters  of  a  pound  of  butter  into  one  and  one-half 
pounds  of  Sperry  flour,  one-half  pound  of  sugar  and  three  eggs  beaten. 
Avid  one-fourth  of  a  nutmeg  grated,  one-half  teaspoonful  lemon  or  va- 
nilla extract.  Mix  well,  roll  out  to  the  thickness  of  about  one-eighth  of 
an  inch,  grate  loaf  sugar  over  the  dough,  cut  it  with  a  biscuit  or  cake 
cutter,  so  that  there  will  be  a  hole  in  the  center.  Lay  them  on  flat  tin 
plates  and  bake  ten  minutes  in  quick  oven. 

Drop  Fruit  Cookies 

Two  cups  of  sugar,  two  cups  of  butter,  three  eggs,  one  cup  raisins, 
one  of  currants  (chopped),  and  teaspoonful  each  of  cloves,  nutmeg,  cin- 
namon and  soda  dissolved  in  three  tablespoonfuls  of  whiskey  or  sweet 
milk,  four  cups  Sperry  flour.  Do  not  roll,  but  drop  on  tins. 

Oat  Meal  Cookies 

One  cupful  of  sugar,  one  cupful  of  butter,  one-half  cupful  of  sour 
milk,  one  teaspoonful  of  soda  dissolved  in  the  milk,  two  eggs,  two  cupfuls 
oat  meal,  two  cupfuls  white  Sperry  flour,  one  cupful  of  chopped  raisins. 
Mix  soft  and  roll.  Cut  in  squares  or  with  a  cooky  cutter.  These  are  very 
delicious. 

Cinnamon  Cakes 

Whites  of  four  eggs,  one-half  cup  sugar,  one  cup  Sperry  flour,  one- 
half  teaspoon  baking  powder,  two  tablespoons  cream,  two  teaspoon  ex- 
tract cinnamon.  Mix  as  for  cakes  without  butter  and  bake  in  patty  pans 
in  a  quick  oven.  Ice  with  water  icing  flavored  with  cinnamon  extract. 

Scotch  Cookies 

Take  two  pounds  of  sugar,  one  pound  of  butter  (one-half  lard  may 
be  used),  two  eggs,  one-half  pint  of  molasses,  one-half  pint  of  water,  one 
teaspoonful  of  soda;  spices  to  suit  the  taste. 

Walnut  Wafers 

One  cup  brown  sugar,  one  cup  Sperry  flour  sifted  twice,  one  small 
ttkspoon  of  salt,  one  scant  half  cup  of  molasses,  one  scant  half  cup  butter, 
two  eggs,  well  beaten,  one  cup  of  chopped  walnuts,  drop  from  end  of 
knife  on  well  buttered  tins;  bake  in  slow  oven;  place  them  about  three 
inches  apart;  lift  from  pan  with  sharp  knife  or  cake  turner. 

Popovers 

Two  eggs,  one  cup  sifted  Sperry  flour,  one  cup  milk,  half  teaspoonful 
salt,  one  teaspoonful  melted  butter.  Beat  eggs  very  light,  add  salt,  flour 
and  milk  alternately;  then  add  butter.  Heat  muffin  pans  very  hot  and 
add  one  teaspoonful  butter  for  each  muffin ;  fill  half  full  and  bake  thirty- 
five  minutes. 

42 


When  you  get  up  in  the 
morning,  the  easiest  and 
quickest  thing  to  cook  is 
Phoenix  White  Rose 
Wheat  Flakes  and  the 
most  delicious  too.  Sold 
by  all  grocers.  Made  by 
Phoenix  Milling  Co. 

Sacramento,  California 


4*  4*  4*  4*  4*  4*  4*  4*  4*  4^4*  4*  4*  4*  4* 


43 


TELEPHONE     OAKLAND     3100 


A.  A,  to 


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and  Trimmings 


Seats,  Covers  and  Dust  Hoods 

Fender  and  Dash  Work 

Jobs  Retrimmed 


167   Twelfth   Street 

OAKLAND,  CAL. 


44 


Puff  Paste 

One  quart  of  Sperry  flour,  one  pint  of  butter,  or  butter  and  lard 
half  and  half,  a  pinch  of  salt,  one  and  one-quarter  cupfuls  of  cold  water. 
Sprinkle  the  salt  in  the  flour  and  with  the  hands  mix  in  quickly  the 
shortening  until  all  is  smooth.  Mix  the  cold  water  quickly  as  possible 
and  roll  out  and  fit  to  a  pie  plate.  The  flour  on  the  crust  is  all  that  is 
needed  to  prevent  the  crust  from  sticking;  cut  off  evenly  around  the  edge 
of  plate — gather  up  the  scraps  and  make  another  sheet  for  the  top  of  the 
pie  and  roll  out  the  upper  sheet  a  little  thinner  than  the  under  crust,  lap 
one  half  over  the  other  and  cut  four  or  five  small  slits  at  the  center.  Fill 
the  pie  with  prepared  filling,  wet  the  edge  of  the  rim  to  prevent  the 
juices  from  running  out,  lay  the  upper  crust  across  the  center  of  the 
pie,  turn  back  the  half  that  is  lapped,  slightly  press  the  edges  down  with 
your  thumb,  dipping  occasionally  into  flour  to  prevent  sticking.  Bake 
to  a  light  brown. 

Paste 

Three  cups  of  Sperry  flour  (sifted),  one  large  cup  butter,  one-half 
teaspoon  baking  powder,  two  tablespoons  sugar,  one-half  cup  milk.  Sift 
flour  with  powder  and  sugar,  rub  in  butter,  add  milk ;  mix  into  a  smooth 
dough  of  medium  stiffness. 

German  Paste 

Take  three-quarters  of  a  pound  of  Sperry  flour,  put  into  it  half  a 
pound  of  butter,  the  same  of  powdered  sugar,  and  the  peel  of  a  lemon 
grated ;  make  a  hole  in  the  middle  of  the  flour,  break  in  the  yolk  of  two 
eggs,  reserving  the  whites,  which  are  to  be  well  beaten;  then  mix  all 
well  together.  If  the  eggs  do  not  sufficiently  moisten  the  paste,  add  half 
an  eggshell  of  water.  Mix  all  thoroughly,  but  do  not  handle  too  much. 
Roll  out  thin,  and  it  may  be  used  for  all  sorts  of  pastry.  Before  putting 
it  into  the  oven,  wash  over  the  pastry  with  the  white  of  the  beaten  eggs, 
and  shake  over  a  little  powdered  sugar. 

Rich  Short  Crust 

Break  ten  ounces  of  butter  into  a  pound  of  Sperry  flour  dried  and 
sifted,  add  a  pinch  of  salt  and  two  ounces  of  loaf  sugar  rolled  fine.  Make 
it  into  a  very  smooth  paste  as  light  as  possible,  with  two  well-beaten  eggs 
and  sufficient  milk  to  moisten  the  paste. 

To  Ice  Pastry 

To  ice  pastry,  which  is  the  usual  method  adopted  for  fruit  and  sweet 
dishes  of  pastry,  put  the  white  of  an  egg  on  a  plate,  and  with  the  blade 
of  a  knife  beat  it  to  a  stiff  froth.  When  the  pastry  is  nearly  baked,  brush 
it  over  with  this,  and  sift  over  some  powdered  sugar;  put  it  back  into 
the  oven  to  set  a  glaze,  and  in  a  few  minutes  it  will  be  done.  Great  care 
should  be  taken  that  the  paste  does  not  catch  or  burn  in  the  oven,  which 
it  is  very  liable  to  do  after  the  icing  is  laid  on. 

45 


BRIDE'S   COOK   BOOK 

Lemon  Pie 

One  small  teacup  of  boiling  water,  put  in  juice  and  rind  of  one  lemon, 
one  teaspoonful  of  corn  starch  to  thicken ;  then  add  four  egg  yolks,  one 
cup  of  sugar,  mixed  together;  beat  the  whites  of  two  eggs  stiff  and  put  in 
with  egg  yolks  and  sugar.  After  custard  is  done  put  on  top  the  whites 
of  the  other  two  eggs,  put  in  oven  and  brown.  Bake  pie  crust  first. 

Apple  Pie 

Stew  green  or  ripe  apples,  when  you  have  pared  and  cored  them. 
Mash  to  a  smooth  compote,  sweeten  to  taste,  and  while  hot,  stir  in  a  tea- 
spoon butter  for  each  pie.  Season  with  nutmeg.  When  cool,  fill  your 
crust,  and  either  cross-bar  the  top  with  strips  of  paste,  or  make  without 
cover.  Eat  cold,  with  powdered  sugar  strewed  over  it. 

Pumpkin  Pie 

The  following  measure  will  make  three  good  sized  pies :  Put  into 
your  mixing  dish  one  quart  and  a  pint  of  stewed  and  strained  pumpkin, 
about  one-quarter  pound  sugar,  half  cup  molasses,  half  a  tablespoon 
each  ginger,  nutmeg,  a  scant  teaspoonful  each  of  cinnamon  and  salt,  one- 
quarter  cup  melted  butter  and  one  quart  of  milk.  Beat  six  eggs  and  add 
to  the  mixture,  and  stir  until  the  ingredients  are  well  blended.  Bake  in 
a  good,  deep  crust. 

Rhubarb  Pie 

Select  the  red  stalks,  cut  off  where  the  leaves  commence,  strip  off 
the  outside  skin,  then  cut  in  pieces  one-half  inch  long;  line  a  pie  dish 
with  paste,  put  a  layer  of  the  rhubarb  nearly  an  inch  deep,  a  large  teacup 
of  sugar,  sprinkle  with  salt,  shake  over  a  little  Sperry  flour,  cover  with  a 
crust,  slit  in  the  center,  trim  off  the  edge  and  bake  in  a  quick  oven  until 
done.  Rhubarb  pies  made  in  this  way  are  superior  to  those  made  of  the 
fruit  stewed. 

Lemon  Cream  Pie 

Make  a  good  pie  crust  and  prick  bottom.  Put  one  cup  sugar  and  one 
cup  water  in  a  saucepan  and  let  come  to  a  boil.  Mix  one  tablespoon  corn- 
starch  in  a  little  water  and  add  to  water  and  sugar  on  stove.  When  thick 
take  off  stove  and  add  a  small  chunk  of  butter;  stir  it  up.  Stir  in  the 
yolks  of  two  eggs  and  granted  rind  and  juice  of  one  lemon.  Beat  whites 
of  two  eggs  until  thick  and  spread  over  pie  when  cooked;  then  put  in 
oven  to  brown. 

Cranberry  Pie 

Three  cups  cranberries,  stewed  with  one  and  one-half  cups  sugar, 
and  strained.  Line  pie  plate  with  paste;  put  in  cranberry  jam ;  wash  the 
edges,  lay  three  narrow  bars  across;  fasten  at  edge,  then  three  more 
across,  forming  diamond-shaped  spaces.  Lay  rim  of  paste;  wash  with 
egg  wash ;  bake  in  quick  oven  until  paste  is  cooked. 

Save  Trouble  and  Disappointment,  use  Walnut  Grove  Creamery  Company's 
Pasteurized  Milk  and  Cream   (See  Page  1) 

46 


BRIDE'S    COOK    BOOK 

Prune  Pie 

Stew,  stone  and  mash  enough  prunes  to  make  a  cupful  of  pulp.  Add 
a  cup  cream,  yolks  of  three  eggs,  beaten,  flavor  with  vanilla,  add  pinch 
of  salt;  bake  in  a  rich  under-crust  as  quickly  as  possible;  beat  the  whites 
of  the  eggs  with  two  tablespoons  of  sugar,  spread  over  top,  return  to 
oven  and  brown  very  highly. 

Mince  Meat 

The  following  is  an  excellent  recipe  for  mince  meat  and  it  will  fill 
twelve  to  fourteen  quart  jars :  Chop  fine  six  pounds  of  cooked  beef  and 
mix  with  two  pounds  of  chopped  suet;  add  twelve  pounds  of  chopped 
apples,  five  pounds  of  raisins,  three  and  a  half  pounds  currants,  one  pound 
of  citron  and  two  pounds  of  brown  sugar ;  mix  thoroughly  and  then  add 
seven  cups  of  molasses,  two  tablespoonfuls  of  cinnamon,  three  of  nut- 
meg, two  quarts  of  sweet  cider,  one  quart  of  boiled  cider,  three  cups  of 
sherry  wine  and  one  pint  of  brandy.  Cook  twenty  minutes,  stirring  fre- 
quently. 

Molasses  Pie 

Four  eggs ;  one  cup  sugar ;  two  cups  molasses.  Boil  sugar  and 
molasses  two  minutes,  then  pour  off  into  another  cup  sugar.  Flavor  with 
spice,  cloves,  cinnamon  and  butter.  Bake  thin  crust. 

Coooanut  Pie 

Cream  a  half  cupful  of  butter  with  two  teacupfuls  of  powdered  sugar, 
and  beat  in  a  half  grated  cocoanut.  Fold  in  lightly  the  stiffened  whites 
of  six  eggs,  turn  into  a  deep  pie  dish,  lined  with  puff  paste,  and  bake  in  a 
quick  oven.  Eat  cold  with  powdered  sugar  and  cream. 

Squash  Pie 

Boil  and  sift  a  good  dry  squash,  thin  it  with  boiling  milk  until  it  is 
about  the  consistency  of  thick  milk  porridge.  To  every  quart  of  this  add 
three  eggs,  two  great  spoonfuls  of  melted  butter  or  ginger,  and  sweeten 
quite  sweet  with  sugar.  Bake  in  a  deep  plate  with  an  undercrust. 

Apple  Meringue  Pie 

Pare,  slice,  stew  and  sweeten  ripe,  tart  and  juicy  apples,  mash  and 
season  with  nutmeg  (or  lemon  peel),  fill  crust  and  bake  till  done;  spread 
over  the  apple  a  thick  meringue  made  by  whipping  to  froth  whites  of 
three  eggs  foi  each  pie,  sweetening  with  three  tablespoons  powdered 
sugar;  flavor  with  vanilla,  beat  well,  and  cover  pie  three-quarters  of  an 
inch  thick.  Set  back  in  a  quick  oven  till  well  "set,"  and  eat  cold.  In  their 
season  substitute  peaches  for  apples. 

Custard  Pie 

Six  eggs,  one  and  one-half  cupfuls  of  sugar,  one  cupful  of  butter,  six 
tablespoonfuls  of  corn  starch  or  Sperry  flour  and  three  cups  of  milk ; 
flavor  to  taste.  This  is  sufficient  for  three  pies ;  bake  with  one  crust  only. 

47 


BRIDE'S    COOK    BOOK 


MRS.  ARTHUR  \V.  CORNWALL 


48 


BRIDE'S    COOK    BOOK 


Mrs.  Cornwall  of  the  Woman  Citizen  (with  headquarters  on  the 
sixth  floor  of  the  Phelan  Building),  president  of  the  Woman's  Auxiliary 
of  the  Pacific  Humane  Society,  and  director  of  the  California  Club, 
covers  a  very  wide  field  of  usefulness  in  which  she  includes  some  house- 
keeping. From  her  many  recipes  we  present  the  following: 


HONEY. 

The  bride  is  wise  who  learns  the  many  ways  in  which  honey  can  be 
used  in  cooking.  We  keep  bees  over  on  my  farm,  and  they  make  delici- 
ous honey,  which  we  sometimes  use  in  the  manufacture  of 


Gingerbread  Delight. 

Beat  to  a  cream  1  (scant)  cup  of  butter  and  two  cups  of  strained 
honey.  Then  add  one  cupful  of  sour  milk  with  one  (level)  teaspoonful 
of  soda.  Stir  in  flour  enough  to  make  a  moderately  stiff  cake  batter 
(about  3  cupfuls  generally)  with  1  teaspoonful  (rounded)  of  baking 
powder  sifted  in.  Pinch  of  salt,  one  teaspoonful  each  of  ginger  and  cin- 
namon. Bake  in  a  tolerably  quick  oven. 


We  add  honey  to  fondant  as  it  is  cooling,  and  have  tried  it  on 
panochi.  It  takes  a  little  experimenting  to  get  quantities  just  right,  but 
the  experimenting  is  fun,  too.  The  way  we  fix  baked  applies  with  honey 
is  a  demonstrated  delicacy.  We  core  the  apples,  leaving  the  stem  end 
solid,  and  in  the  hole  we  put  a  bit  of  butter,  then  fill  it  with  honey ;  cover 
arid  bake  slowly  until  almost  done,  then  let  them  brown  a  little  without 
the  cover.  Honey  and  clotted  cream  are  poured  over  them  when  served. 


Fresh  strawberries  are  nice  with  honey  instead  of  sugar,  with  plenty 
of  cream. 


49 


BRIDE'S    COOK    BOOK 

Pineapple  Pie 

Slice  of  butter  and  a  cup  of  sugar  beat  to  a  cream ;  add  yolks  of  four 
eggs  well  beaten ;  then  add  a  small  can  of  grated  pineapple.  Last  of  all 
add  the  whites  of  two  eggs  well  beaten  and  enough  milk  to  suit  taste. 
Line  a  deep  pie  plate  with  a  rich  crust.  Put  in  custard  and  bake.  When 
done  beat  the  whites  of  two  eggs,  spread  over  top  and  brown. 

Stanley  Currant  Pie 

For  each  pie,  take  one  cup  fresh  currants,  mash  with  potato  masher, 
add  three-quarters  cup  sugar.  Take  yolks  of  two  eggs,  beat  to  a  froth ; 
add  one  tablespoon  flour  very  slowly,  a  little  sugar  and  one  tablespoon 
water.  Beat  this  into  the  mashed  currants ;  put  in  crust  and  bake.  When 
baked,  beat  whites  of  eggs  to  stiff  froth,  add  one  and  one-half  tablespoons 
sugar,  put  over  pie  and  set  back  in  oven  to  brown.  (Bake  with  only  under 
crust.) 

Famous  Cream  Pie 

One  and  one-half  tablespoons  sugar,  one  tablespoon  Sperry  flour,  one 
egg  and  the  yolks  of  two  eggs.  When  smooth  add  gradually  one  pint  milk. 
Add  one  teaspoonful  vanilla.  Line  your  pie  tin  with  crust  and  put  holes 
in  it  with  a  fork  to  keep  from  blistering.  Bake  until  a  light  brown.  Put 
the  rilling  in,  the  meringue  on  top  and  brown  in  oven. 

Gooseberry  Tart 

Stem  the  gooseberries.  Put  into  a  porcelain  kettle  with  enough 
water  to  prevent  burning  and  stew  slowly  until  they  break.  Take  off, 
sweeten  well.  When  cold,  pour  into  pastry  shells  and  bake  with  a  top 
crust  of  puff  paste.  Brush  all  over  with  beaten  egg  while  hot,  set  back 
in  the  oven  to  glaze  for  three  minutes.  To  be  eaten  cold. 

Lemon  Tarts 

Mix  well  together  the  juice  and  grated  rind  of  two  lemons,  two  cups 
of  sugar,  two  eggs,  and  the  crumbs  of  sponge  cake;  beat  it  all  together 
until  smooth ;  put  into  twelve  patty-pans  lined  with  puff-paste,  and  bake 
until  the  crust  is  done. 

Currant  or  Apple  Tarts 

Time  to  bake,  from  three-quarters  to  one  hour.  Pick  currants  from 
their  stems,  or  pare  and  quarter  the  apples ;  put  them  into  pie  dish  with 
sugar,  line  edge  of  dish  with  paste,  pour  in  a  little  water,  put  on  cover, 
ornament  edge  of  paste  in  the  usual  manner,  and  bake  it  in  a  brisk  oven. 

Orange  Tartlets 

Take  out  the  pulp  from  two  oranges,  boil  the  peels  until  quite  tender, 
and  then  beat  them  to  a  paste  with  twice  their  weight  of  pounded  loaf 
sugar;  then  add  the  pulp  and  the  juice  of  the  oranges  with  a  piece  of 
butter  the  size  of  a  walnut,  beat  all  the  ingredients  together,  line  some 
patty-pans  with  rich  puff-paste,  lay  the  orange  mixture  in  them  and 
bake  them. 

50 


When  you  get  up  in  the 
morning,  the  easiest  and 
quickest  thing  to  cook  is 
Phoenix  White  Rose 
Wheat  Flakes  and  the 
most  delicious  too.  Sold 
by  all  grocers.  Made  by 
Phoenix  Milling  Co. 

Sacramento,  California 


51 


TRADE 


AV-R 

MARK 

AUTOMATIC  ELECTRIC  STEAM  OVEN 

(NOT    A    FIRELESS    COOKER) 


Connects 

With  any 

Lamp 

Socket 


The  ordinary  Stove  has  passed  away, 

The  Heat,  the  Waste,  the  Worry. 

And  Cooking  as  it  is  to-day, 

Why,  "That's  another  story." 

The  $  AV-R  way's  the  only  way, 
Prepare  your  food  at  Leisure. 

Just  set  the  Clock,  the  rest  is  Play, 
And  Cooking?  'tis  a  Pleasure. 

GUARANTEED    FOR   5   YEARS 


52 


TRADE 


MARK 


(NOT  A  FIRELESS) 

Sanitation   and  Sterilization  is 

Perfect  and  Thorough 


AV-R  from  loss  of  Food  Flavors 
AV-R  from  loss  by  Burning 

$  AV-R  of  Waste  in  Weight  of  Roasts, 

enough  to  pay  cost  of  Cooking 
AV-R  Cooks  Tough  Meat  Tender 

$  AV-R  Makes  Cereals  and  Vegetables  Delicious 

AV-R  from  Scorching  and  Burning  of  Vegetables 
and  Cereals 

Did  You  Ever  Burn  Your  Peas? 

AV-R  of  Constant  Watching  and  Waiting  Necessary  with 
any  other  Stove 

AV-R  of  Money,  Temper,  Time  and  Health,  Cooks  the 
Food  Better  and  at 

LESS    EXPENSE 

It  Tastes  Better,  and  is  more  Healthful,  and  it  Cooks  all  Parts 
of  the  Food  more  Evenly 


ADDRESS 

BERKELEY  ELECTRIC  COOKER  CO. 

228  MONADNOCK  BLDG. 
San  Francisco,        ....         .        Cal. 


53 


Baked  Puddings 

Bread  or  rice  puddings  require  moderate  heat  for  baking;  batter  or 
custard  require  a  quick  oven.  Eggs  for  puddings  are  beaten  enough 
when  a  spoonful  can  be  taken  up  clear  from  the  strings.  Souffles  require 
a  quick  oven.  These  should  be  made  so  as  to  be  done  the  moment  for 
serving,  otherwise  they  will  fall  in  and  flatten. 

Plum  Pudding 

One  and  one-half  cups  each  grated  bread,  very  finely  chopped  suet, 
raisins,  seeded,  currants,  washed  and  picked,  and  coffee  sugar,  one-half 
cupful  each  of  citron,  milk  and  orange  marmalade,  four  eggs,  two 
cups  of  Sperry  flour,  one  teaspoon  each  of  baking  powder,  cinna- 
mon, Cloves,  and  Nutmeg.  Mix  all  these  well  together  in  large  bowl, 
put  in  well-buttered  mold,  set  in  saucepan  with  boiling  water  to  reach 
one-half  up  its  sides;  now  steam  three  and  a  half  hours;  turn  out  care- 
fully on  dish,  and  serve  with  wine  sauce. 

Plum  Pudding — No.  2 

One  egg,  half  cup  of  sour  milk,  half  cup  molasses,  half  cup  suet 
chopped  fine,  one  cup  seeded  raisins,  a  large  teaspoonful  soda,  Sperry 
flour  to  make  a  thick  batter,  half  teaspoonful  of  all  kinds  of  spices.  Steam 
three  hours. 

Sauce  for  Pudding 

Half  cup  of  butter,  one  cup  of  sugar  beaten  to  a  cream ;  one  egg,  the 
juice  and  grated  rind  of  one  lemon,  three  tablespoonfuls  of  boiling  water 
stirred  in  separately.  Set  in  top  of  the  tea  kettle  and  steam  until  cooked. 

Rice  Pudding 

One-half  cup  rice,  one  and  one-half  pints  of  milk,  one-half  cup  sugar, 
large  pinch  salt,  one  tablespoon  lemon  rind  chopped  fine.  Put  rice, 
washed  and  picked,  sugar,  salt  and  milk  in  quart  pudding  dish;  bake  in 
moderate  oven  two  hours,  stirring  frequently  first  one  and  one-half 
hours,  then  allow  it  to  finish  cooking  with  light-colored  crust,  disturbing 
it  no  more.  Eat  cold  with  cream. 

Bread  Pudding  Baked  in  Cups 

To  one  and  one-half  cups  scalded  milk,  add  one  and  one-half  table- 
spoonfuls  corn  starch  dissolved  in  two  tablespoonfuls  milk  and  stir  until 
thickened.  Add  yolks  two  eggs  beaten  with  one-quarter  cup  sugar,  few 
grains  salt,  one  teaspoonful  butter,  and  one-quarter  cup  seeded  raisins. 
Pour  mixture  over  one  cup  stale,  fine  bread  crumbs  divided  equally  in 
buttered  custard  cups.  Stand  in  hot  water,  and  bake  in  moderate  oven 
until  custard  is  set.  Beat  whites  of  two  eggs  very  stiff,  then  add  two 
tablespoonfuls  powdered  sugar  and  put  a  portion  of  the  meringue  over 
each  cup.  Bake  until  lightly  browned,  serve  hot  or  cold. 

A  HOME  FOR  YOU  AND  HOW  TO  GET  IT-UNITED  HOME  BUILDERS 

54 


BRIDE'S    COOK    BOOK 

Tennies  Danish  Pudding 

Beat  up  six  eggs  and  add  one  quart  of  hot  milk.  Melt  two  cups 
of  brown  sugar  in  an  omelet  pan.  Be  careful  not  to  burn  it.  When  melted 
spread  around  sides  of  pan,  then  pour  the  hot  custard  into  this,  place  the 
whole  in  a  pan  of  hot  water  and  bake  until  custard  is  done  (about  one- 
half  hour).  Serve  hot. 

Blackberry  Roll 

Sift  one  pint  of  Sperry  flour  with  one  teaspoonful  of  baking  pow- 
der; mix  into  this  one  tablespoonful  of  butter  and  one-fourth  tea- 
spoonful  salt;  add  three-quarters  of  a  cupful  of  milk  and  roll  out  one- 
third  of  an  inch  thick.  Spread  plentifully  with  any  kind  of  berries,  sift 
sugar  over  and  roll.  Bake  one-half  hour  and  serve  hot  with  the  fol- 
lowing: 

Sauce — Cream  together  one-half  cupful  of  sugar  and  one  tablespoon- 
ful of  butter;  one  cupful  of  mashed  berries  and  one  cupful  of  boiling  milk. 
Wet  one  teaspoonful  of  corn-starch  in  enough  milk  to  dissolve  it  and  stir 
in  slowly.  Let  boil  three  minutes  and  serve. 

Farina  Pudding 

Five  ounces  farina  stirred  gradually  and  boiled  in  one  quart  of  milk, 
then  let  it  cool,  separate  the  yolks  and  whites  of  five  eggs,  beat  the  whites 
to  a  stiff  froth,  and  stir  the  yolks  and  sugar  together,  then  stir  all  into 
the  cool  boiled  farina,  flavor  and  bake  three-quarters  of  an  hour;  it  will 
be  light  like  a  souffle  if  made  in  this  manner. 

Indian  Pudding 

Mix  one  cup  of  yellow  corn  meal,  one  cup  of  molasses,  and  one  tea- 
spoon of  salt.  Pour  on  one  quart  of  boiling  water,  add  one  tablespoonful 
of  butter,  three  pints  of  cold  milk,  and  one  cup  of  cold  water,  and  two 
eggs.  Bake  in  deep,  well-buttered  pudding  dish  holding  at  least  three 
quarts.  Bake  very  slowly  seven  or  eight  hours.  Do  not  stir,  but  cover 
with  a  plate  if  it  bakes  too  fast.  A  cup  of  currants  may  be  used  to  give 
variety. 

Custard  Pudding 

One  and  one-half  pints  of  milk,  four  eggs,  one  cup  of  sugar,  two 
teaspoons  Vanilla,  pinch  of  salt.  Beat  eggs  and  sugar  together;  dilute 
with  milk  and  extract;  pour  into  buttered  pudding  dish,  set  in  oven 
in  dipping-pan  two-thirds  full  of  boiling  water;  bake  until  firm,  thirty- 
five  to  forty  minutes  in  moderate  oven. 

Amber  Pudding 

Into  a  quart  of  boiling  milk  stir  a  teacupful  of  corn  meal  and  one 
quart  of  sliced  sweet  apples ;  add  one  teaspoonful  salt  and  one  teacupful 
of  molasses.  Mix  thoroughly.  Add  two  quarts  of  milk ;  pour  into  a 
large,  buttered  dish  and  bake  in  a  slow  oven  about  four  hours.  When 
cold,  a  clear,  amber-colored  jelly  will  have  formed  througout  the  pudding 
and  apples  will  be  a  rich  dark  brown. 

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55 


BRIDE'S   COOK    BOOK 

Suet  Pudding 

One  cupful  of  chopped  suet,  one  teacupful  of  molasses,  one  cupful 
sweet  milk,  three  and  one-half  cupfuls  of  Sperry  flour,  one  cupful  raisins, 
one  cupful  of  curants,  one  teaspoonful  of  soda,  a  pinch  of  salt,  one-half 
teaspoonful  each  of  cinnamon,  allspice,  cloves.  Steam  two  hours.  Citron 
or  lemon  peel  may  be  added  if  desired. 


Snow  Pudding 

One  ounce  of  gelatin;  pour  on  it  a  pint  and  a  half  of  boiling  water; 
add  two  teacups  of  white  sugar,  the  grated  peel  and  juice  of  two  lemons ; 
strain  into  a  deep  dish  to  cool;  when  it  commences  to  jelly,  add  to  it  the 
whites  of  four  well-beaten  eggs,  beat  until  the  dish  is  full,  put  in  molds 
and  place  in  a  cool  place. 


Cocoanut  Pudding 

Grate  cocoanut,  then  stew  it  slowly  in  one  quart  of  milk ;  pour  this  on 
a  half  loaf  of  baker's  bread ;  when  cool  add  one  pound  of  sugar,  and  one- 
half  pound  of  butter,  beaten  to  a  cream ;  then  add  six  eggs  and  bake. 


Prune  Pudding 

One  pound  of  prunes,  one-half  pound  of  walnuts  or  almonds,  the 
whites  of  four  eggs,  one  cupful  of  sugar,  whipped  cream ;  flavor  to  taste. 
Stew  prunes  and  when  cold  remove  stones,  then  chop  fine,  also  chop  nuts 
and  put  in  dish  with  sugar  and  well-beaten  whites  of  eggs.  Whip  cream, 
flavor,  and  spread  on  top. 


Queen  Pudding 

Two-thirds  of  a  cup  of  butter,  cup  sugar,  cup  of  Sperry  flour,  three 
eggs,  one-half  teaspoon  baking  powder,  small  glass  of  brandy.  Rub 
to  a  smooth  cream  butter  and  eggs ;  add  eggs,  one  at  a  time,  beating  few 
minutes  after  each  addition ;  add  flour  sifted  with  powder,  and  brandy ; 
put  into  mold  well  buttered,  set  in  saucepan  with  boiling  water  to  reach 
one-half  up  its  sides ;  steam  thus  one  and  one-half  hours ;  turn  out  on  dish 
carefully;  serve  with  lemon  sauce. 


Corn  Starch  Pudding 

Boil  one  quart  of  milk,  then  beat  the  yolks  of  four  eggs,  with  four 
tablespoonfuls  of  corn  starch  and  a  little  milk;  stir  into  the  boiling 
milk,  let  it  boil  up  once  and  turn  into  a  pudding  dish ;  then  beat  the  whites 
of  the  eggs  to  a  froth  and  add  four  spoonfuls  of  white  powdered  sugar; 
cover  the  pudding  with  the  mixture,  and  set  in  the  oven  and  brown  lightly 
half  an  hour.  Flavor  with  vanilla,  lemon,  etc. 

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BRIDE'S    COOK    BOOK 


LILLIAN  HARRIS  COFFIN 


58 


BRIDE'S    COOK    BOOK 


Lillian  Harris  Coffin,  president  of  the  New  Era  League  (which  has 
headquarters  in  the  St.  Francis  Hotel),  is  a  good  citizen  and  a  gracious 
hostess,  notwithstanding  the  many  demands  upon  her  time  she  yet  man- 
ages to  indulge  in  the  gentle  arts,  which  can  be  testified  to  by  the  many 
friends  who  have  visited  her  at  her  summer  home  in  Mill  Valley.  She 
gives  us  the  following: 


AN  OLD  PLANTATION  RECIPE— 

TUTTI  FRUTTI. 

Begin  with  1  pint  best  brandy,  unless  your  scruples  forbid  it ;  in  which 
case  omit  the  brandy  and  commit  yourself  to  eternal  vigilance,  and  the 
results  will  be  about  the  same. 

Every  fruit  in  season  as  it  comes  along,  with  the  exception  of  grapes, 
gooseberries  and  melons,  is  added  to  the  brandy  along  with  its  equal 
weight  in  best  granulated  sugar.  Strawberries,  oranges  and  bananas, 
sliced,  and  a  pineapple,  make  a  nice  beginning.  If  the  combined  weight 
is  five  pounds  then  use  5  pounds  of  sugar.  Cover  the  jar  carefully  with 
several  thicknesses  of  cheesecloth  and  keep  in  the  dark,  stirring  occa- 
sionally, as  fruits  are  added.  It  thus  becomes  a  sort  of  all-the-year-round 
undertaking,  but  is  ready  for  use  about  two  months  after  you  start  it. 
For  ice  creams  or  water  ices  the  juice  carefully  strained  or  filtered  is 
excellent  and  most  unusual,  or  to  give  a  fruity  flavor  to  the  Christmas 
punch  it  has  no  equal.  Likewise  for  sauces,  jellatine  and  jurket,  or 
blended  in  the  fondant  for  candies.  In  fact,  the  housewife  who  has  im- 
agination will  find  so  many  uses  she  will  wonder  how  she  ever  got  along 
without  tutti  frutti. 


59 


BRIDE'S    COOK    BOOK 
Apple  Tapioca  Pudding 

Pare  and  core  enough  apples  to  fill  dish ;  put  into  each  apple  bit  of 
lemon  peel.  Soak  one-half  pint  tapioca  in  one  quart  lukewarm  water  one 
hour,  add  a  little  salt;,  flavor  with  lemon;  pour  over  apples.  Bake  until 
apples  are  tender.  Serve  cold  with  cream  and  sugar. 

Fig  Pudding 

One-quarter  pound  of  figs,  chopped  fine,  one-quarter  pound  of  bread 
crumbs,  one-quarter  pound  of  brown  sugar,  one-quarter  pound  of  suet, 
one-quarter  pound  of  candied  citron  and  lemon  peel  and  five  eggs.  Mix 
thoroughly ;  steam  or  boil  four  hours. 


Lemon  Pudding 

Half  a  pound  of  sugar,  half  pound  of  butter,  five  eggs,  half  gill 
brandy,  rind  and  juice  of  one  lemon ;  beat  well  the  butter  and  sugar, 
whisk  the  eggs,  add  them  to  the  lemon,  grate  the  peel,  line  a  dish  with 
puff  paste,  and  bake  in  a  moderate  oven. 


Marmalade  Pudding 

Two  cupfuls  of  fine  stale  bread  crumbs,  one  cupful  of  rich  milk, 
half  cream  preferred,  the  yolks  of  five  eggs  beaten  very  light,  one-half 
teaspoonful  of  soda  stirred  in  boiling  water,  one  cupful  of  sweet  marma- 
lade. Scald  the  milk  and  pour  over  the  crumbs.  Beat  until  half  cold  and 
stir  in  the  beaten  yolks,  then  the  soda.  Fill  pudding  dish  two-thirds  full 
with  the  batter,  set  in  a  quick  oven  and  bake  one-half  hour.  When  done 
turn  out  quickly  and  spread  over  the  top  a  goodly  spoonful  of  marmalade. 
Cover  with  the  whites  of  the  eggs  beaten  stiff  and  return  to  the  oven 
to  brown. 


Tapioca  Pudding 

Cover  three  tablespoons  tapioca  with  water;  stand  over  night;  add 
one  quart  milk,  a  small  piece  of  butter,  a  little  salt,  and  boil ;  beat  the 
yolks  of  three  eggs  with  a  cup  of  sugar,  and  boil  the  whole  to  a  very 
thick  custard,  flavor  with  vanilla;  when  cold  cover  with  whites  of  eggs 
beaten. 


Sago  Pudding 

One  quart  of  milk,  four  tablespoons  sago  boiled  in  the  milk  till  soft; 
set  dish  in  kettle  of  hot  water,  and  let  sago  swell  gradually.  Beat  up 
three  eggs,  and  stir  into  cooked  milk  and  sago;  salt  and  sugar  to  taste. 
Then  put  in  oven  and  bake  very  lightly.  Serve  with  creamy  sauce. 

60 


BRIDE'S    COOK    BOOK 


Sauces  for  Pudding 


Lemon  Sauce 

Boil  one  cup  sugar  and  one  cup  water  together  fifteen  minutes,  then 
remove;  when  cooled  a  little,  add  one-half  teaspoon  extract  lemon  and 
one  tablespoon  lemon  juice. 

Plain  Pudding  Sauce 

To  one  cupful  of  sugar  add  one  egg  and  beat  very  hard.  Add  one 
tablespoonful  of  boiling  water  and  set  on  the  stove  to  warm ;  flavor  to 
taste.  A  good  sauce  for  almost  any  pudding. 

Custard  Sauce 

Scald  one  pint  milk  in  double  boiler.  Dissolve  three-quarters  table- 
spoonful  corn  starch  and  add  to  milk,  cook  about  ten  minutes.  Beat 
yolks  two  eggs  slightly,  add  one-quarter  cup  sugar,  one-eighth  teaspoon- 
ful  salt,  dilute  two  tablespoonfuls  thickened  milk,  pour  into  boiler,  let 
cook  at  lower  temperature  until  eggs  are  thickened.  Remove  from  fire, 
add  one  teaspoonful  butter  and  one-half  teaspoonful  vanilla.  Beat  well 
and  cool  quickly.  Serve  cold. 

Hard  Sauce 

Beat  one  cup  sugar  and  one-half  cup  butter  to  white  cream ;  add 
whites  two  eggs ;  beat  few  minutes  longer ;  add  tablespoon  brandy  and 
teaspoon  extract  nutmeg;  put  on  ice  until  needed. 

Creamy  Sauce 

Cream  two  tablespoons  butter ;  beat  in  by  degrees  one-half  cup 
powdered  sugar,  two  tablespoons  each  of  thick  cream  and  sherry.  Beat 
long  and  hard.  Just  before  serving  stand  bowl  over  hot  water  and  beat 
until  sauce  looks  creamy,  but  is  not  hot  enough  to  melt  the  butter. 

Brandy  Sauce 

Melt  one  rounding  tablespoonful  butter.  Add  three  level  table- 
spoonfuls  corn  starch,  y2  tablespoonful  Sperry  flour,  few  grains  salt. 
When  well  blended,  add  one  pint  hot  water  gradually,  stirring  constantly, 
and  cook  five  or  six  minutes.  Then  add  three-fourths  of  a  cup  of  brown 
sugar,  cook  a  minute,  add  one  teaspoonful  vanilla  extract  and  one  table- 
spoonful  brandy.  Remove  from  fire,  add  one  rounding-  tablespoonful 
butter,  and  beat  until  very  smooth.  Strain  if  necessary.  Serve  with 
steamed  puddings. 

61 


BRIDE'S    COOK    BOOK 

Vanilla  Sauce 

Put  one-half  pint  milk  in  small  saucepan  over  the  fire ;  when  scalding 
hot,  add  yolks  of  three  eggs ;  stir  until  thick  as  boiled  custard ;  add,  when 
taken  from  the  fire  and  cooled,  one  tablespoon  extract  vanilla  and  whites 
of  eggs  whipped  stiff. 

Orange  Sauce 

Mix  one  teaspoonful  corn  starch  with  two  tablespoonfuls  of  sugar. 
Squeeze  the  juice  from  three  oranges  and  heat  it.  When  sufficiently  hot 
add  corn  starch  and  sugar  and  cook  till  clear. 

Wine  Sauce 

Three-quarters  pint  water,  one  cup  sugar,  one  small  teaspoon  corn 
starch,  one  teaspoonful  of  extract  lemon  and  cinnamon,  one-half  gill  of 
wine.  Boil  water,  add  corn  starch,  dissolved,  and  the  sugar;  boil  fifteen 
minutes,  strain ;  when  about  to  serve,  add  extracts  and  wine. 

Chocolate  Sauce 

Scald  one  pint  milk  in  double  boiler.  Add  one  tablespoonful  corn 
starch  mixed  with  one-half  tablespoonful  Sperry  flour  and  few  grains  salt 
dissolved  in  cold  milk,  and  cook  over  hot  water  ten  minutes.  Melt  one 
and  one-half  squares  chocolate,  add  one-quarter  cup  sugar,  stir  until 
smooth  and  add  to  thickened  milk.  Beat  whites  two  eggs  until  stiff,  add 
one-half  cup  sugar  and  yolks  two  eggs  mixed,  not  beaten,  together,  and 
pour  hot  mixture  slowly  into  egg  mixture.  Turn  back  into  boiler,  let 
stand  over  hot  water,  but  not  cook,  for  a  minute  or  two.  Add  one  tea- 
spoon vanilla.  Cool  before  serving. 

Ice  Cream 

One  quart  of  Riverdale  milk,  7  eggs,  yolks  and  whites  beaten  sep- 
arately, 4  cupfuls  of  sugar,  2  quarts  of  sweet  Riverdale  cream,  6  table- 
spoonfuls  of  flavoring.  Scald  the  milk  in  a  double  boiler,  beat  the  yolks 
extra  white,  add  the  sugar  and  beat  a  little  longer,  run  little  by  little,  add 
the  boiling  milk,  beating  continuously,  stir  in  the  well-beaten  white  of 
eggs,  return  to  the  boiler  and  cook  until  as  thick  as  boiled  custard,  stir- 
ring steadily;  take  off  fire,  and  when  quite  cool  stir  in  the  cream  and 
flavoring;  then  freeze. 


To  Fry  Fish 

After  the  fish  is  well  cleansed,  lay  it  on  a  folded  towel  and  dry  out 
all  the  water;  when  well  wiped  and  dry,  roll  it  in  wheat  flour,  rolled 
crackers,  grated  stale  bread  or  Indian  meal,  whichever  may  be  preferred; 
Sperry's  flour  will  generally  be  liked.  Have  a  thick-bottomed  frying-pan 
with  plenty  of  sweet  lard  salted  (a  tablespoonful  of  salt  to  each  pound  of 
lard)  for  fresh  fish  which  have  not  been  previously  salted ;  let  it  become 
boiling  hot,  then  lay  the  fish  in  and  let  it  fry  gently  until  one  side  is  a 
fine,  delicate  brown,  then  turn  the  other;  when  both  are  done  take  it  up 
carefully  and  serve  quickly,  or  keep  it  covered  with  a  tin  cover,  and  set 
the  dish  where  it  will  keep  hot. 

To  Broil  Fish 

Rub  the  bars  of  your  gridiron  with  dripping  or  a  piece  of  beef  suet, 
to  prevent  the  fish  from  sticking.  Put  a  good  piece  of  butter  into  a  dish, 
enough  salt  and  peper  to  season  the  fish.  Lay  the  fish  on  it  when  it  is 
broiled,  and  with  a  knife  put  the  butter  over  every  part.  Serve  very  hot. 

To  Bake  Fish  Whole 

Cut  off  the  head  and  split  the  fish  down  nearly  to  the  tail ;  prepare  a 
dressing  of  bread,  butter,  pepper  and  salt,  moisten  with  a  little  water. 
Fill  the  dish  with  this  dressing,  and  bind  it  together  with  a  piece  of 
string;  lay  the  fish  on  a  bake-pan  and  pour  round  it  a  little  water  and 
melted  butter.  Baste  frequently.  A  good-sized  fish  will  bake  in  an  hour. 
Serve  with  the  gravy  of  the  fish,  drawn  butter. 

Broiled  Salt  Mackerel 

Freshen  by  soaking  it  over  night  in  water,  being  careful  that  the  skin 
lies  uppermost.  In  the  morning  dry  it  without  breaking,  cut  off  the 
head  and  tip  of  the  tail,  place  it  between  the  bars  of  a  buttered  fish- 
gridiron,  and  broil  to  a  light  brown ;  lay  it  on  a  hot  dish,  and  dress  with 
a  little  butter,  pepper,  and  lemon  juice,  vinegar. 

Fried  Bass  With  Bacon 

Clean  required  number  of  bass,  season  with  pepper  and  salt,  roll  in 
Sperry  flour,  drop  in  pan  of  hot  lard  or  oil  and  fry  to  a  golden  brown. 
Fry  in  a  separate  pan  some  bacon ;  one  piece  for  each  piece  of  fish,  and  lay 
on  the  fish.  Garnish  with  parsley. 

Broiled  Salmon 

Cut  six  slices  of  salmon,  sprinkle  with  salt  and  pepper,  dip  in  beaten 
eggs  and  bread  crumbs.  Place  in  a  saucepan,  cook  both  sides  quickly. 
Drain  and  lay  them  in  a  dish.  Garnish  them  with  a  few  pieces  of  lemon 
dipped  in  parsley  chopped  fine  and  some  eggs  fried  in  oil. 

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BRIDE'S    COOK    BOOK 

Boiled  Salmon 

Sew  as  many  pounds  as  desired  up  in  a  cheese-cloth  bag,  and  boil 
for  a  quarter  of  an  hour  to  the  pound,  in  slightly  salted  water.  When 
done,  take  out  and  lay  upon  a  dish,  being  careful  not  to  break  the  fish. 
Prepare  a  small  cupful  of  drawn  butter,  in  which  had  been  stirred  a  tea- 
spoonful  of  minced  parsley  and  the  juice  of  one-fourth  of  a  lemon.  Pour 
over  the  salmon  and  serve.  Garnish  with  parsley.  The  choicest  portion 
of  the  salmon  is  that  at  the  center  and  toward  the  tail. 

Boiled  Halibut 

Purchase  a  thick  slice  cut  through  the  body,  or  the  tail  piece,  which 
is  considered  the  richest.  Wrap  it  in  a  floured  cloth  and  lay  it  in  warm 
water  with  salt  in  it.  A  piece  weighing  six  pounds  should  be  cooked 
in  half  an  hour  after  the  water  begins  to  boil.  Melted  butter  and  parsley 
are  eaten  with  it.  If  any  is  left,  lay  it  in  a  deep  dish  and  sprinkle  on  it 
a  little  salt,  throw  over  it  twelve  cloves  in  some  vinegar,  and  it  will,  when 
cold,  have  much  the  flavor  of  lobster. 

Baked  Bass 

Make  filling  of  cracker  or  bread  crumbs,  an  egg,  pepper,  cloves,  salt 
and  butter.  Fill  very  full,  when  sewed  up,  grate  over  it  a  small  nutmeg 
and  sprinkle  it  with  pounded  cracker.  Then  pour  on  the  white  of  one 
egg,  and  a  little  melted  butter.  Bake  it  an  hour  in  the  same  dish  in 
which  it  is  to  be  served. 

Baked  Bass— No.  2 

Select  a  choice- bass,  weighing  in  the  neighborhood  of  four  pounds; 
season  with  salt  and  pepper  and  roll  in  flour.  Roast  with  a  good  slice 
butter,  three  tablespoonfuls  of  catsup,  two  tablespoonfuls  Worcestershire 
sauce,  one  small  onion  and  a  clove  of  garlic.  Bake  four  minutes  and  add 
the  juice  of  fifteen  cent's  worth  of  California  oysters  and  a  little  water, 
if  necessary,  to  make  enough  gravy.  Ten  minutes  before  serving,  add  a 
wine  glass  of  white  wine  and  ten  cents'  worth  of  picked  shrimps;  just 
before  removing  from  the  oven  add  the  15  cents'  worth  of  oysters  and 
let  cook  up  once. 

Fried  Finnan  Haddies 

Rub  oil  on  both  sides  of  the  fish,  and  set  it  in  a  frying-pan,  with 
plenty  of  butter.  Shake  the  pan  over  a  clear  fire.  Three  minutes  will 
cook  it.  Then  rub  a  little  butter  over  it  and  send  to  table. 

Fish  Cutlets 

Season  with  salt  and  pepper,  pint  of  any  cold  cooked  fish;  make  thick 
cream  sauce  of  milk,  butter  and  Sperry  flour,  when  cold  mold  it  with  the 
fish  into  shapes  of  cutlets.  Put  the  cutlets  first  into  cracker  crumbs, 
then  into  egg  and  again  into  crumbs.  Fry  in  hot  fat  until  brown. 

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BRIDE'S    COOK    BOOK 

Codfish  Balls 

Put  fish  in  cold  water,  set  on  back  of  stove;  when  water  gets  hot, 
pour  off  and  put  cold  again  until  fish  is  sufficiently  fresh ;  then  pick  it  up. 
Boil  potatoes  and  mash  them,  mix  fish  and  potatoes  together,  while  po- 
tatoes are  hot,  taking  two-thirds  potatoes  and  one-third  fish.  Put  in  plenty 
of  butter;  make  into  balls  and  fry  in  plenty  of  lard.  Have  lard  hot  be- 
fore putting  in  balls.  Variation  may  be  had  by  rolling  each  ball  in  beaten 
egg,  then  in  dry  bread  crumbs  before  frying. 

Fish  Steaks  Fried 

Cut  the  slices  of  fresh  fish  three-quarters  of  an  inch  thick,  sprinkle 
with  Sperry  flour,  or  cornmeal  slightly  salted  or  dip  them  in  eggs  lightly 
salted  and  roll  in  crumbs ;  fry  a  light  brown.  Salmon  or  any  other  large 
fish  can  be  fried  this  way. 

Creamed  Fish 

Pick  (not  shred)  one  cupful  of  codfish ;  place  in  a  spider  and  fill  and 
cover  with  cold  water.  Stir  a  moment  over  the  fire  and  pour  off  the 
water.  Stand  on  the  stove,  cover  the  fish  with  one  and  one-half  pints  of 
milk  and  a  large  tablespoonful  of  butter.  Stir  into  a  cup  of  cold  cream 
two  heaping  tablespoonfuls  of  Sperry  flour  and  when  the  milk  on  the 
stove  is  about  to  boil  mix  this  with  it.  When  the  mixture  has  thickened 
stand  where  it  will  boil  no  longer  and  stir  into  it  one  egg.  Serve  at  once. 

Fish  Chowder 

Two  pounds  of  fresh  white  fish,  a  quarter  of  a  pound  of  bacon,  five 
small  potatoes,  one  small  onion,  six  tomatoes,  one  quart  of  milk,  butter 
the  size  of  a  small  hen's  egg  and  a  teaspoon  Sperry  flour.  Pick  the  fish 
to  pieces.  Remove  the  bone  and  skin ;  cut  potatoes  into  small  squares ; 
the  bacon  in  small  pieces ;  rub  the  butter  and  flour  to  a  cream.  Spread 
in  a  granite  kettle  half  of  the  potatoes,  then  half  of  the  fish,  then  sprinkle 
in  the  minced  onions,  then  the  bacon,  then  half  of  the  tomatoes.  Then 
a  shake  of  salt  and  pepper;  add  the  rest  of  the  fish,  tomatoes,  potatoes, 
and  more  salt  and  pepper,  using  in  all  one  teaspoon  of  salt  and  one-fourth 
teaspoon  of  pepper.  Cover  with  water,  let  simmer  for  half  an  hour.  Scald 
the  milk,  put  a  pinch  of  soda  into  the  chowder  and  stir;  add  the  hot  milk 
to  the  butter  and  flour;  stir  smooth;  then  add  to  the  chowder.  Serve 
very  hot. 

Fish  Balls 

The  remnants  of  any  cold  fish  can  be  used  by  breaking  the  fish  to 
pieces  with  a  fork,  removing  all  the  bones  and  skin,  and  shredding  very 
fine.  Add  an  equal  quantity  of  mashed  potatoes,  make  into  a  stiff  batter 
with  a  piece  of  butter  and  some  milk,  and  a  beaten  egg.  Flour  your  hands 
and  shape  the  mixture  into  balls.  Fry  in  boiling  lard  or  drippings,  to  a 
light  brown. 

Fish  Croquettes 

Take  remnants  of  boiled  cod,  salmon  or  halibut  and  pick  the  flesh 
out  carefully.  Mince  it  moderately  fine.  Stir  a  piece  of  butter,  a  small 
spoon  Sperry  flour  and  some  milk  over  fire  until  they  thicken.  Then  add 
pepper,  salt  and  a  little  grated  nutmeg,  together  with  finely-chopped 
parsley,  and  then  the  minced  fish.  When  very  hot  remove  from  the  fire, 
turn  on  a  dish  to  get  cold,  then  shape  and  finish  the  croquettes. 

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BRIDE'S    COOK    BOOK 
Grilled  Sardines 

Scrape  the  fish  free  from  skin,  and  wipe  dry.  Roll  each  fish  in  melted 
butter,  sprinkle  cayenne  pepper  and  salt.  Cover  chopped  parsley  and 
chopped  mushrooms.  Wrap  each  fish  in  oiled  paper  and  put  into  oven 
until  hot.  Serve  on  strips  of  toast,  on  hot  platter. 

A  Choice  Entree. 

Melt  butter  about  the  size  of  an  egg,  in  a  saucepan,  and  stir  in  enough 
Sperry  flour  to  thicken.  Add  a  bottle  of  tomato  catsup.  When  well 
heated,  season  with  salt,  pepper,  Worcestershire  sauce,  the  juice  of  one 
lemon,  and  green  peppers  finely  chopped. 

Heat  one  can  of  sardines  in  their  own  liquor,  but  do  not  let  them 
cook.  Drain,  pour  into  the  tomato  mixture,  and  let  them  get  piping  hot. 
Serve  on  buttered  toast. 

(If  the  sardines  put  up  in  tomato  sauce  are  used,  make  a  sauce  by 
using  the  preparation  in  the  can,  adding  tomatoes  which  have  been 
strained,  and  thickened;  then  season  as  above). 

Deviled  Sardines 

Roll  each  fish  in  a  mixture  of  mustard,  Worcestershire  sauce,  an- 
chovy sauce  and  a  little  melted  butter.  Lay  each  on  a  slice  of  toast  in 
a  hot  oven  for  five  minutes.  Serve  immediately.  (The  "Mustard" 
Sardines  are  easiest  prepared  this  way,  as  the  mustard  in  which  they 
are  packed  can  be  utilized). 

Sardine  Rolls 

Make    a    nice,    rich    pie    crust,    cut    in    four-inch    squares.  Put 

one  soused  sardine  in  center  of  each  square.     Roll  up  and  close  ends 

by   pinching.      Bake   quickly  as  you   would  pie.    Garnish   platter  with 
lettuce  leaves.    This  makes  a  delicious  luncheon  dish. 


Sardine  Rarebit 

One  can  of  sardines,  drain  off  juice  and  wipe  each  fish.  Put 
each  fish  on  toaster  and  brown.  Also  toast  some  narrow  strips  of  bread, 
upon  which  put  the  fish,  and  then  place  in  oven  to  keep  warm  while  the 
sauce  is  being  made. 

SAUCE — Melt  one  tablespoonful  of  butter  and  add  two  tablespoon- 
fuls  of  grated  cheese,  stir  until  cheese  is  melted,  add  gradually  the  beaten 
yolk  of  an  egg  mixed  with  one-fourth  cup  of  cream.  Stir  until  smooth  and 
thick,  and  add  ^  teaspoonful  of  salt  and  y*  teaspoonful  of  tobasco  sauce. 
Pour  this  over  the  sardines,  a  few  spoonfuls  to  each  fish.  Serve  with 
sliced  lemon. 

A   SIMPLE   SYSTEM    OF  SYSTEMATIC  SAVING.        SEND 
FOR  BOOKLET—  UNITED  HOME  BUILDERS 

66 


BRIDE'S    COOK    BOOK 

Baked  Sardines 

Take  one  can  of  sardines,  drain  off  the  juice,  chop  fine  after  re- 
moving back-bone.  Add  yolks  of  3  eggs  beaten  very  light,  y2  cup  grated 
bread  crumbs,  3  tablespoonfuls  melted  butter,  y2  teaspoonful  each  of 
salt,  pepper  and  finely  chopped  parsley,  beat  whites  of  eggs  and  add 
last.  Put  in  buttered  pan  and  bake  ^  hour. 

Spanish  Sardines 

(Mrs.  Laura  Maxwell,  San  Francisco) 

Place  squares  of  nicely  toasted  bread  or  crackers  upon  serving  dish, 
then  upon  the  toast  place  sardines,  powder  well  with  chile  powder,  and 
sprinkle  a  thick  layer  of  dry  cheese  over  all.  Place  in  a  hot  oven  until 
thoroughly  heated.  Serve  hot. 

Sardines  a  la  Hollandaise 

(L.  S.  Hathaway,  Berkeley) 

Heat  a  can  of  sardines  ("Soused")  in  the  tin  by  immersing 
in  hot  water.  Cut  fresh  bread  in  strips  remove  crusts,  and  toast.  Place 
one  or  two  of  the  fish  on  each  strip  of  toast,  pour  some  of  the  dressing 
from  the  can  upon  each,  and  arrange  in  a  circle  on  a  large  platter.  Fill 
the  center  of  the  dish  with  the  sauce  and  garnish  with  water  cress  or 
olives.  Make  a  thick  Hollandaise  Sauce  as  follows : 

Beat  half  a  cup  of  butter  to  a  cream,  add  the  yolks  of  two  eggs,  one 
at  a  time,  the  juice  of  half  a  lemon,  */2  teaspoonful  of  salt,  and  a  speck  of 
Cayenne  pepper.  Mix  in  bowl  and  place  in  saucepan  of  boiling  water. 
Beat  with  an  egg-beater  until  it  begins  to  thicken,  then  add  a  scant  half 
cupful  of  boiling  water,  beating  all  the  time. 

A  Delicious  Entree 

Put  one  can  of  soused  sardines  in  boiling  water.  Let  same 
boil  for  half  an  hour  or  until  thoroughly  heated.  Remove  from  can, 
place  two  fish  on  each  slice  of  toast  and  cover  with  a  highly  seasoned 
tomato  sauce. 

Sardine  au  Vin 

Put  contents  of  can  of  soused  sardines  in  a  shallow  baking 
dish,  pour  over  this  one  pint  of  oysters  and  one  pint  of  shrimps,  season 
well  and  cover  with  wine.  Bake  fifteen  minutes. 

Sardines  a  la  San  Jose 

(Miss  Elvina  Tomlinson,  San  Jose) 

In  a  small  saucepan  melt  one  level  tablespoonful  of  butter  and  a 
rounding  tablespoonful  of  Sperry  flour,  mix  to  a  paste  and  add  strained 
tomatoes.  Boil  the  mixture  for  two  minutes.  Mix  sardines  and  bread 
crumbs  (one  cup)  and  chopped  parsley,  moisten  in  half  a  cup  of  the 
tomato  sauce.  Cover  the  top  with  the  remaining  bread  crumbs  and  dot 
with  bits  of  butter. 

Bake  for  twenty  minutes,  browning  top  nicely.  This  may  be  baked 
either  in  a  baking  dish  or  stuffed  into  bell  peppers. 

Serve  with  the  remaining  cup  of  the  tomato  sauce. 

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BRIDE'S    COOK    BOOK 

Chafing  Dish  Recipe 

Skin  the  fish  and  lay  on  brown  paper  for  a  few  minutes.  Then 
dip  in  beaten  egg  and  roll  in  finely  powdered  cracker  crumbs. 

Place  butter  in  a  chafing  dish  so  that  when  melted  it  will  cover 
bottom  of  the  dish  to  the  depth  of  three-eighths  of  an  inch.  When  hot 
place  the  sardines  in  and  cook  until  nicely  browned,  being  careful  not  to 
let  them  burn. 

Serve  on  a  lettuce  leaf  with  mayonnaise  dressing. 

Sardine  Balls 

Pick  required  number  of  sardines  into  fine  pieces,  season  to  taste  with 
salt,  pepper  and  onion  juice.  Make  into  small  balls,  handling  as  little  as 
possible.  When  the  chafing  dish  (or  saucepan)  is  hot,  butter  the  balls 
enough  to  prevent  sticking,  place  in  pan,  and  shake  gently  for  a  few 
minutes  until  brown.  Serve  hot. 

Sardines  a  la  Cambridge 

Take  a  can  of  good  sardines  ("Mustard"),  remove  the  back- 
bone and  outside  skin  and  rub  the  meat  through  a  sieve;  mix 
with  it  minced  raw  oysters,  the  yolks  of  two  hard-boiled  eggs,  a  tiny 
dust  of  paprika,  three  ounces  of  fresh  bread  crumbs,  one  and  a  half  ounces 
of  warm  butter,  and  the  liquor  from  the  oysters,  and  the  yolks  of  two 
raw  eggs.  Divide  the  mixture  into  portions  about  the  size  of  walnuts, 
roll  each  up  in  Sperry  flour  and  dip  into  beaten  egg  and  then  into  freshly 
made  bread  crumbs,  and  put  into  a  frying  basket  and  fry  for  three  or  four 
minutes  in  clean  boiling  fat.  Dish  up  in  a  pile  on  a  hot  dish  on  a  dish 
paper,  and  serve  hot.  Garnish  with  a  little  fresh  parsley  around  the  dish. 

Remove  the  skin  from  a  can  of  sardines  and  place  them  in  a 
a  pan,  add  a  piece  of  butter,  a  glass  of  white  wine,  a  few  shrimp,  a  dozen 
oysters,  a  few  mushrooms  and  a  few  crusts  of  bread  fried  in  butter,  and 
when  all  is  well  cooked  make  the  following  sauce : 

Place  in  a  pan  a  piece  of  butter  the  size  of  an  egg  and  melt,  then  add 
a  spoonful  Sperry  flour  and  when  brown,  half  a  glass  of  the  above  mix- 
ture except  the  fish ;  use  a  wooden  spoon.  When  the  sauce  is  made,  add 
the  yolk  of  an  egg  and  take  from  the  fire.  Place  the  fish  in  a  dish,  spread 
on  the  sauce,  and  put  in  a  warm  oven  for  fifteen  minutes  and  serve. 

Scalloped  Sardines 

One  can  of  sardines,  one  cupful  of  sauce  (as  below),  five 
or  six  soda  crackers.  Pick  the  fish  over,  removing  back-bone  and  tail, 
and  flake  with  a  fork.  Place  a  layer  of  the  sardines  in  an  agate  bak- 
ing dish,  cover  with  the  sauce,  then  a  layer  of  the  cracker  crumbs,  an- 
other layer  of  sardines,  and  so  on  until  the  fish  is  all  used.  Cover  the  top 
layer  with  cracker  crumbs  and  bake  in  a  hot  oven  until  brown.  Pre- 
pare the  fish  sauce  as  follows: 

SAUCE — Two  tablespoonfuls  each  of  Sperry  flour,  butter,  cup  hot 
milk,  salt  and  pepper  to  taste.  Melt  the  butter  in  sauce-pan  until  it 
bubbles,  then  add  the  flour,  salt  and  pepper  until  smooth,  and  pour  the 
hot  milk  in  gradually,  stirring  each  time.  Cook  until  it  thickens.  This 
is  a  good  sauce  to  serve  with  any  fish. 

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BRIDE'S    COOK    BOOK 

Sardines  in  Tomato  Sauce 

Drain  the  sauce  from  a  can  of  sardines  put  up  in  tomato 
sauce.  Add  cayenne  pepper  and  onion  juice.  Lay  fish  in  and  remove 
from  the  fire  and  cover.  Let  stand  ten  or  fifteen  minutes,  sprinkle  with 
chopped  olives  and  serve. 

Baked  Soused  Sardines 

Put  a  layer  of  Soused  Sardines  in  the  bottom  of  baking  dish, 
then  put  a  layer  of  cracker  crumbs,  then  a  layer  of  tomatoes.  Season 
with  pepper,  salt  and  butter,  until  dish  is  full,  cracker  crumbs  on  top. 
Bake  for  half  an  hour  and  serve  as  meat  course. 

Put  into  the  chafing  dish  a  piece  of  butter  size  of  an  egg.  When 
melted  add  one-half  teaspoonful  finely  chopped  onion, -one  tablespoonful 
green  peppers  cut  in  small  cubes.  Fry  until  done.  Add  contents  one 
can  sardines.  Mix  a  teaspoonful  of  Sperry  flour  with  butter  the  size  of  a 
walnut  and  stir  in  while  boiling.  At  the  last  add  a  spoonful  of  sweet 
Spanish  peppers  chopped  fine.  Serve  hot. 

Sardines  Fried  in  Crumbs 

Take  a  can  of  sardines  (the  larger  the  better),  wipe  very  dry, 
season  with  salt,  pepper,  lemon  juice ;  dip  in  Sperry  flour,  then  into  beaten 
egg,  and  lastly  in  bread  crumbs.  Heat  about  three  ounces  of  butter  in 
the  blazer,  add  the  sardines,  turning  them  occasionally  until  a  nice  golden 
brown.  Serve  with  tartar  sauce. 

Sardines  in  Worcestershire  Sauce 

Mix  one  teaspoonful  of  mustard  with  one  of  Worchestershire  sauce, 
add  a  pinch  of  paprika,  and  pour  over  half  a  dozen  sardines,  which  have 
been  previously  prepared  by  scraping  off  the  skin  and  laid  in  the  chafing 
dish.  Cover  the  sardines  with  the  sauce  as  above  and  let  simmer  for 
about  three  minutes.  Have  ready  some  pieces  of  toast  about  one  and 
one-half  inches  wide  and  three  inches  long,  well  buttered  and  hot.  Put 
one  sardine  on  each  slice,  and  serve  at  once. 

Lobster  Stew 

Cut  a  lobster  into  small  pieces,  cook  slowly  in  fresh  butter,  adding 
a  cup  of  cream  sauce.  Pour  in  some  Worcestershire  sauce,  and  a  little 
curry-powder.  Salt  and  pepper  and  serve  on  slices  of  thin,  crisp,  buttered 
toast. 

Boiled  Lobster 

Take  a  live  lobster,  wash  thoroughly  .and  put  into  kettle  of  boiling 
water,  slightly  salted,  having  first  cleaned  and  tied  the  claws  together. 
Keep  the  water  boiling  for  thirty  minutes.  When  done  take  out,  lay  on 
its  claws  to  drain,  and  wipe  dry.  Rub  the  shell  with  a  little  salad-oil, 
which  will  give  it  a  clear  red  color.  Do  not  boil  a  lobster  too  long  or 
the  meat  will  be  stringy. 

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BRIDE'S    COOK    BOOK 

Lobster  Newburg 

Season  one  pint  diced  lobster  with  half  teaspoon  salt,  dash  cayenne, 
pinch  nutmeg.  Put  in  sauce-pan  with  two  tablespoons  butter;  heat 
slowly.  Add  two  tablespoons  sherry ;  cook  six  minutes ;  add  one-half  cup 
cream  beaten  with  yolks  two  eggs,  stir  till  thickened.  Take  quickly  from 
fire. 

Stewed  Mussels 

Take  about  five  dozen  good  sized  mussels,  clean  and  then  boil  them 
until  shells  open.  Put  very  little  water  on  when  boiling  them,  for  when 
they  are  heated  they  let  out  plenty  of  juice  themselves.  When  they  are 
cooked  take  from  shell  and  pick  over.  Put  in  a  saucepan  a  piece  of 
butter  and  some  onions ;  fry  until  brown  and  add  the  mussels,  a  can  of 
tomatoes  and  two  cupfuls  of  the  juice  and  stew  all  together  for  about 
fifteen  mimites.  Salt  and  pepper  to  taste,  and  lastly  thicken  the  gravy 
with  some  Sperry  flour  dissolved  in  cold  water. 

Deviled  Crab 

One  cup  crab  meat,  picked  from  shells  of  well-boiled  crabs,  two 
tablespoons  fine  bread  crumbs  or  rolled  crackers,  yolk  two  hard-boiled 
eggs,  chopped  juice  of  a  lemon,  one-half  teaspoon  mustard,  a  little  cay- 
enne pepper  and  salt,  one  cup  good  drawn  butter.  Mix  one  spoon  crumbs 
with  chopped  crab  meat,  yolks,  seasoning,  drawn  butter.  Fill  scallop 
shells — large  clam  shell  will  do — with  mixture;  sift  crumbs  over  top, 
heat  to  slight  brown  in  quick  oven. 

Creamed  Crab 

Melt  a  half  inch  slice  butter,  add  half  a  cup  Sperry  flour,  stir  all  the 
time;  to  this  add  three  cups  of  milk  and  one  cup  of  cream;  season  with 
salt,  red  pepper  and  one  tablespoonful  Worcestershire  sauce.  Cook  ten 
minutes.  Add  the  picked  meat  of  three  crabs  and  a  small  bottle  of  mush- 
rooms. Let  it  come  to  a  boil  once.  Serve  in  ramikins. 

Clam  Chowder 

Twenty-five  clams,  chopped — not  fine — one-half  pound  salt  pork 
chopped  fine,  six  potatoes  sliced  thin,  four  onions  sliced  thin.  Put  pork 
in  kettle;  after  cooking  a  short  time  add  potatoes,  onions  and  juice  of 
clams.  Cook  two  and  one-half  hours,  then  add  clams;  fifteen  minutes 
before  serving  add  two  quarts  of  milk. 

Shrimp 

Have  a  pint  of  shelled  shrimps.  Then  make  a  thick  sauce ;  a  heaped 
teaspoonful  Sperry  flour,  half  an  ounce  butter  and  a  quarter  pint  of  milk. 
Flavor  it  with  a  little  mace,  pepper  and  salt.  Stir  in  the  shrimps.  When 
well  heated  pour  the  whole  out  onto  a  hot  dish,  trim  the  dish  round  with 
cold  boiled  rice,  and  serve. 

Clams  and  Rice 

Chop  fine  one  onion  and  a  small  piece  of  ham  or  pork ;  add  a  bruised 
clove  of  garlic,  one  cupful  of  tomatoes  and  a  little  saffron  water;  stew 
all  together  for  a  few  minutes,  then  add  a  pint  of  well  scrubbed  small 
clams,  still  in  the  shell ;  steam  a  half  hour  in  a  tightly  covered  dish ;  then 
add  one  cupful  of  well  washed  rice  and  about  one  pint  of  water;  season 
with  salt  and  cook  until  the  rice  is  done. 

70 


BRIDE'S    COOK    BOOK 


Stuffings 


Lamb  and  Veal  Stuffing 

Three  cups  stale  bread  crumbs,  three  onions  chopped  fine,  one  tea- 
spoon salt,  one-half  teaspoon  white  pepper,  two  tablespoons  chopped 
parsley,  one-half  cup  melted  butter  or  suet. 

Poultry  Stuffing 

One  quart  stale  bread  crumbs,  salt,  pepper,  and  powdered  thyme  to 
season  highly,  one-half  cup  melted  butter. 

Chestnut  Stuffing  for  Poultry 

One  pint  fine  bread  crumbs,  one  pint  shelled  and  boiled  French 
chestnuts  chopped  fine,  salt,  pepper,  and  chopped  parsley  to  season,  one- 
half  cup  melted  butter. 

Oyster  Stuffing  for  Poultry 

Substitute  small  raw  oysters,  picked  and  washed,  for  chestnuts  in 
above  recipe. 

Celery  Stuffing 
Substitute  finely  cut  celery  for  chestnuts. 

Stuffing  for  Tomatoes,  Green  Peppers,  Etc. 

One  cup  dry  bread  crumbs,  one-third  teaspoonful  salt,  one-quarter 
teaspoon  pepper,  one  teaspoon  onion  juice,  one  tablespoon  chopped  pars- 
ley, two  tablespoons  melted  butter.  Hominy,  rice,  or  other  cooked  cereal 
may  take  the  place  of  crumbs. 

Stuffing  for  Pork 

Three  large  onions  parboiled  and  chopped,  two  cups  fine  bread 
crumbs,  two  tablespoons  powdered  sage,  two  tablespoons  melted  butter, 
or  pork  fat,  salt  and  pepper  to  taste. 

Sage  Stuffing  for  Geese  and  Ducks 

Two  chopped  onions,  two  cups  mashed  potatoes,  one  cup  bread 
crumbs,  salt,  pepper,  and  powdered  sage  to  taste. 


71 


BRIDES' 


STANDARD 


UNDERWEAR 
and  HOSIERY 

Right    at  the    Start 

you  'should  acquaint  yourself  with 
the  Economy  of  dealing  at 

THE    KNIT    SHOP 

We  are  the  best  equipped  firm 
in  America  to  fill  your  requirements 
in  Knit  Goods.  Our  Underwear 

and  Hosiery  Departments  are  the 
talk  of  the  Pacific  Coast.  All  the 
finest  qualities  in  every  desirable 
style  and  stitch  is  shown  —  200 
varieties  in  Underwear,  300  exqui- 
site Fashionable  styles  in  Hose. 

Dozens  of  the  Latest  Creations  in 

ITALIAN  SILK  BLOOMERS,  ETC. 

We  Specialize  in 

Silk 


Hosiery 

Priced  50c,  $1.00,  $1.50,  up  to  $10.00  per  Pair 

SWEATER,  COATS 

In  addition  to  our  own  manufacture,  the  famous  G  &  M 
Sweater  Coats  in  every  imaginable  description.  We  carry 
a  complete  line  of  Imported  English,  Scotch  and  Swiss  Silk 
Knitted  Golfers  and  Street  Coats  for  Men  and  Ladies. 

$2,  $2.50,  $3,  $5,  $6.50,  $7.50,  up  to  $10.00 

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The  largest  variety  in  the  west,  featuring  all  the  latest 
proper  styles  in  Sea  Island  Serge,  Alpaca,  Mohair,  Silks  and 
Knitted  Suits.  $1.85,$2.50,$3,$4,$5,  $6,  up  to  $25.00 

BABIES'  KNITTED  APPAREL 

Underwear,  Hosiery,  Sacques,  Booties,  Leggings,  Caps 
and  Toques  in  all  styles  and  materials.     The  most  complete 
stock  in  San  Francisco,  at  prices  to  suit  every  purse. 
MEN'S  KNIT  GOODS 

Underwear,  Hosiery,  Knitted  Slippers,  Sweater  Coats, 
Bath  Robes,  Bathing  Suits,  Etc. 


GRANT  AVE.,  AT  POST  ST.,  S.  F. 


72 


Breakfast  Dishes 


A  Simple  Quick  Breakfast 

Take  a  can  of  sardines  and  put  it  into  a  pot  of  boiling  water, 
allowing  to  boil  fifteen  minutes.  Remove  fish  from  can  and  serve  with 
boiled  potatoes. 

Sardine  Omelette 

Place  a  good-sized  piece  of  butter  in  a  chafing  dish  or  frying  pan. 
When  it  becomes  hot,  add  four  well-beaten  eggs,  four  tablespoonfuls  of 
cream,  and  a  little  salt.  When  about -the  proper  consistency,  place  small 
piece  of  the  fish  on  the  omelette,  roll  and  serve  on  a  hot  platter. 

Sardine  Croquettes 

Take  one  can  of  sardines,  one  tablespoonful  of  melted  butter, 
yolks  of  two  hard-boiled  eggs,  one  tablespoonful  lemon  juice,  y2 
cup  bread  crumbs,  pepper  and  salt  to  taste.  Mince  the  fish  fine  and  work 
in  the  yolks  of  the  eggs,  together  with  the  lemon  juice,  bread  crumbs, 
and  salt  and  pepper.  Make  into  little  rolls,  dip  in  beaten  eggs,  roll  in  corn 
meal  and  fry  in  hot  fat  or  olive  oil.  Serve  dry  and  hot. 

Sardine  Fritters 

One  cup  flour,  two  teaspoonfuls  baking  powder,  one  egg,  one  cup 
of  bread  crumbs,  small  piece  of  butter,  enough  milk  to  make  a  batter ;  add 
the  milk  gradually,  then  the  egg  well  beaten.  Take  one  cup  of 
Sardines  shredded  fine  with  a  fork,  and  season  with  salt,  pepper  and 
dash  of  lemon  juice.  Add  the  fish  to  the  batter,  mixing  thoroughly,  and 
drop  by  spoonsfuls  into  melted  butter  or  hot  olive  oil.  Drain  on  brown 
paper  and  serve  hot. 

Minced  on  Toast 

Remove  the  skin  and  tail  of  the  fish,  place  in  a  mortar  or  bowl  and 
work  into  a  paste,  seasoning  with  celery  salt  and  paprika.  Spread  on 
crisp  slices  of  toast  and  place  in  a  hot  oven  to  brown.  Serve  hot. 

An  Appetizing  Breakfast  Dish 

Put  a  can  of  sardines  into  a  saucepan  and  cover  them  with 
boiling  water,  heat  ten  minutes,  remove  fish  from  the  can  and  drain 
off  liquor  into  a  separate  dish.  Place  the  fish  on  a  platter  and  pour  over  it 
the  following  sauce :  One  cup  of  milk,  two  tablespoonfuls  cornstarch, 
the  Sardine  liquor,  one  tablespoonful  butter,  one  egg  well  beaten,  salt  and 
pepper  to  taste.  Heat  the  milk,  thicken  with  cornstarch  and  add  the 
butter,  salt,  pepper,  Sardine  liquor,  and  egg.  Serve  promptly. 

•    73 


BRIDE'S    COOK    BOOK 

Sardine  Toast 

To  a  cup  of  the  fish  sauce  described  above,  stir  in  a  cupful  of  sardines 
which  have  been  picked  fine.  Pour  this  over  rounds  of  crisp  hot  toast 
and  serve  hot. 

Fried  Sardines 

The  larger  sized  fish  are  preferable  for  this  dish.  Dip  into  beaten 
egg,  roll  in  corn  meal  or  cracker  crumbs,  and  fry  in  olive  oil  until  nicely 
browned  and  crisp.  Serve  on  slice  of  hot  toast,  garnished  with  lemon 
slices. 

Sardines  on  Toast  With  Fried  Potatoes 

(Mrs.   Arthur  Markley,   Elmhurst) 

Mince  cold  boiled  potatoes  and  one  small  onion,  brown  nicely  in 
butter,  seasoning  with  salt  and  pepper.  Take  one  can  of  sar- 
dines ("Soused"),  set  it  in  hot  water  and  heat  through.  Drain 
off  the  liquor  and  add  to  it  small  lump  of  butter  and  half  cup  milk. 
Have  ready  buttered  toast,  place  it  on  a  hot  platter,  and  saturate  it  with 
the  liquor  drained  from  the  fish  to  which  milk,  butter,  pepper  and  salt 
have  been  added.  Place  one  or  two  fish  on  each  slice  of  toast,  and  ar- 
range the  browned  potatoes  around  the  dish,  garnishing  with  crisp  young 
'ettuce  leaves  or  slices  of  lemon. 


Salads  and  Sandwiches 


m 


Sardine  Salad 

Break  the  fish  into  pieces  with  a  silver  fork.  Cut  four  or  five  crisp 
lettuce  leaves,  some  celery  stalks,  small  pickles  and  stuffed  olives. 
Season  with  paprika.  Add  enough  mayonnaise  dressing  to  make  it 
creamy,  and  toss  the  whole  lightly  together  with  a  fork.  Serve  in  tomato 
cups,  or  on  lettuce  leaves  with  mayonnaise  and  olives. 

Sardine  and  Egg  Salad 

Place  tw.o  fish  on  lettuce  leaves,  over  which  slice  hard-boiled  egg; 
add  one  or  two  ripe  olives  to  each  dish.  Then  cover  with  mayonnaise. 
This  makes  an  exceptionally  good  salad. 


Cucumber  Salad 

Slice  cucumbers  on  lettuce  and  on  this  place  two  fish,  for  each  dish, 
and  cover  with  mayonnaise. 

Sardine  Salad 

(Mrs.  Shaw,  San  Francisco) 

Split  the  fish  lengthwise  down  the  back  and  lay  on  crisp  lettuce 
leaves;  squeeze  the  juice  of  one-fourth  of  a  lemon  on  each  fish.  Put  a 
spoonful  of  mayonnaise  on  top  and  garnish  with  cucumber  pickles  cut 
in  small  strips. 

Sardine  and  Tomato  Salad 

Arrange  crisp  white  lettuce  leaves  around  platter,  select  good-sized 
round  tomatoes  and  remove  the  pulp,  after  cutting  a  slice  off  the  top  of 
each.  Mince  three  stalks  of  white  celery  and  one  small  onion.  Take  one 
can  of  sardines,  remove  the  tail  and  back-bone  and  break  into  pieces. 
Mix  the  fish,  the  celery  and  onion  together  and  fill  the  tomatoes,  putting 
a  spoonful  of  mayonnaise  dressing  on  top. 

One  Minute  Salad 

One  can  of  sardines,  several  stalks  of  celery  and  half  a  pint  of 
mayonnaise  dressing.  Remove  the  tail,  skin  and  back-bone  from  the 
sardines  and  pick  the  fish  apart,  adding  the  celery  (cut  up  fine)  and  the 
mayonnaise,  mixing  lightly  together.  Season  with  salt  and  cayenne. 
Arrange  in  salad  dish,  pour  a  little  mayonnaise  over  the  top,  and  trim 
the  platter  with  lemon  and  lettuce  leaves.  This  makes  a  delicious  salad, 
and  is  very  easily  and  quickly  prepared. 

75 


BRIDE'S    COOK    BOOK 

Ideas  in  Salads 

Prepare  celery  stalks  very  carefully  by  removing  the  stringy  fiber 
until  entirely  free  from  shreds.  Chop  quite  fine,  and  to  two  cupfuls  of 
celery  add  two  cupfuls  of  chopped  lettuce,  the  latter  crisp  and  fresh  as 
possible.  Season  with  salt,  pepper  and  thyme,  vinegar,  olive  oil,  bay 
leaf.  If  possible,  add  half  a  teaspoonful  shoyu,  or  Japanese  sauce,  which 
greatly  improves  the  flavor.  Mix  all  thoroughly  and  then  add  crab, 
shrimp,  sardine,  spiced  mackerel  or  halibut  filling.  Boiled  halibut,  chilled 
in  salt  water,  makes  a  good  combination  with  crab,  and  when  broken 
into  small  portions  and  allowed  to  stand  for  an  hour  or  so,  in  the  same 
salt  water  with  crab,  can  with  difficulty  be  distinguished  from  the  crab 
itself.  For  sardine,  potato  and  meat  salads,  a  tablespoonful  of  onion 
juice  is  desirable. 

Make  mayonnaise  dressing  by  using  the  yolks  of  three  or  four 
eggs,  according  to  the  quantity  desired,  and  after  beating  add,  drop  by 
drop,  pure  olive  oil,  stirring  constantly  until  the  mixture  begins  to 
thicken.  Then  a  larger  quantity  of  oil  may  be  stirred  in  until  the  mixture 
becomes  of  proper  consistency,  about  like  heavy  cream ;  do  not  season 
until  thickened  for  fear  of  curdling.  Salt  very  sparingly,  and  if  desired 
sift  in  a  little  cayenne  pepper,  a  few  drops  of  lemon,  two  teaspoonfuls 
of  spiced  mustard  vinegar  from  mustard  pickles. 

Mayonnaise  Dressing 

Put  the  yolk  of  an  egg  into  a  cup  with  salt-spoonful  of  salt,  and 
beat  until  light,  one-half  teaspoonful  of  mustard  and  beat  again.  Then 
add  olive  oil,  drop  by  drop,  then  a  few  drops  of  vinegar  and  the  same  of 
lemon  juice.  Continue  this  process  until  the  egg  has  absorbed  a  little 
more  than  a  half  a  teacup  of  oil ;  finish  by  adding  a  very  little  cayenne 
pepper  and  sugar. 

French  Dressing 

Mix  one-fourth  of  a  teaspoonful  of  salt,  dash  of  white  pepper, 
3  tablespoons  olive  oil.  Stir  for  few  minutes,  then  gradually  add  1  table- 
spoon vinegar,  stirring  rapidly  until  mixture  is  slightly  thickened  and 
vinegar  cannot  be  noticed.  Mixture  will  separate  in  about  twenty 
minutes. 

Chicken  Salad 

Cut  cold  roast  or  boiled  chicken  in  small  dice,  add  celery  cut  fine, 
season  with  salt  and  pepper.  Mix  with  French  dressing  and  put  aside 
for  an  hour  or  more.  Just  before  serving  stir  in  some  mayonnaise 
slightly  thinned  with  lemon  juice  or  French  dressing,  arrange  on  lettuce 
leaves  and  cover  with  thick  mayonnaise. 

Crab  Salad 

One  pint  of  crab  meat,  two  stalks  of  celery,  cut  fine;  one  hard- 
boiled  egg,  chopped  fine,  and  one  tomato  cut  into  small  pieces;  season 
with  salt,  pepper  and  vinegar,  mix  in  salad  bowl,  garnishing  it  with 
crisp  leaves  of  lettuce;  dress  with  mayonnaise  dressing. 

76 


BRIDE'S    COOK    BOOK 

Lobster  Salad 

Cut  the  lobster  into  small  squares  and  season  with  two  tablespoon- 
fuls  of  vinegar,  2  of  oil,  1  teaspoonful  of  salt  and  pepper  and  let  it  stand 
in  a  cool  place  for  an  hour.  When  ready  to  serve  line  the  salad  bowl 
with  crisp  lettuce  leaves,  and  after  mixing  the  lobster  thoroughly  with 
mayonnaise  place  it  on  the  lettuce.  Serve  with  toasted  crackers  and 
cheese. 

Salmon  Salad 

Remove  bones  and  skin  from  salmon.  Drain  off-  liquid.  Mix  with 
French  dressing  or  thin  mayonnaise ;  set  away  for  awhile.  Finish  same 
as  lobster  salad.  Other  fish  salads  may  be  prepared  in  same  manner. 

Tomato  Salad 

Pare  with  sharp  knife.  Slice  and  lay  in  salad  bowl.  Make  dressing 
in  the  following  manner:  Work  up  saltspoon  of  each  of  salt,  pepper 
and  mustard,  two  tablespoons  of  salad  oil,  adding  a  few  drops  at  a  time, 
and,  when  thoroughly  mixed,  whip  in  with  an  egg,  beaten,  four  table- 
spoons vinegar;  toss  up  with  fork. 

Cold  Slaw 

Chop  or  shred  a  small  white  cabbage.  Prepare  a  dressing  in  the 
proportion  of  one  tablespoonful  of  oil  to  four  of  vinegar,  a  teaspoonful 
mustard,  salt  and  sugar,  and  pepper.  Pour  over  the  salad,  adding,  if 
you  choose,  three  tablespoonfuls  of  minced  celery;  toss  up  well  and  put 
in  a  glass  bowl. 

Potato  Salad 

Four  large  potatoes,  one-half  a  small  onion,  a  little  celery,  chopped 
fine.  If  the  potatoes  have  been  boiled  in  their  skin  they  are  better.  The 
dressing  consists  of  one  cupful  of  cream,  one  tablespoonful  of  corn  starch, 
one  egg,  two  tablespoonfuls  of  butter,  three  tablespoonfuls  of  vinegar, 
one-half  teaspoonful  of  mustard,  one  of  sugar,  salt  and  pepper  to  taste. 

Lily  Salad 

Placed  shelled,  hard-boiled  eggs  in  cold  salt  water  for  one  hour. 
Wipe  dry,  cut  a  thin  slice  from  large  end  of  eggs,  then  with  sharp  knife, 
directing  stroke  from  small  end  downward,  cut  whites  into  sections  like 
petals  of  water  lilies.  Mash  yolks  of  eggs,  mix  with  equal  quantity  of 
grated  cheese,  moisten  with  French  dressing,  add  salt  and  pepper,  and 
arrange  on  lettuce  leaves  to  stimulate  center  of  lily,  arranging  whites  for 
petals. 

Celery  Salad 

Two  bunches  celery,  one  tablespoon  salad  oil,  four  tablespoons 
of  vinegar,  one  teaspoonful  of  sugar,  pepper  and  salt.  Wash 
and  scrape  celery ;  lay  in  ice-cold  water  until  dinner  time.  Then  cut 
into  inch  lengths,  add  above  seasoning.  Stir  well  together  with  fork 
and  serve  in  salad  bowl. 

77 


BRIDE'S    COOK    BOOK 

M.  Q.  S.  B.  Fruit  Salad 

One-half  cup  chopped  walnuts,  two  apples  sliced  thin,  one-half  cup 
chopped  celery;  mix  with  lettuce  leaves  and  serve  with  following  salad 
dressing:  Two  eggs  (yolks),  two  tablespoons  sugar,  two  tablespoons 
butter,  four  tablespoons  vinegar,  one  tablespoon  salt,  one  tablespoon 
mustard.  Mix  together.  Put  in  bowl  and  place  in  kettle  of  boiling  water 
and  stir  until  thick.  Add  the  beaten  whites  of  eggs  the  last  thing  before 
boiling.  Thin  with  milk  when  you  wish  to  use  it.  This  dressing  will 
keep  two  or  three  days. 

Egg  Salad 

Boil  six  eggs  until  the  yolks  are  very  mealy.  Boil  also  one  dozen 
medium-sized  potatoes,  with  jackets  on.  Peel  eggs  and  potatoes  and 
cut  in  dice.  Add  two  slices  onions.  Put  first  a  layer  of  one,  then  of 
the  other,  until  all  is  used.  Pour  over  it  some  cream  salad  dressing. 

A  Delicious  Salad  for  Stuffed  Peppers 

One  can  of  sardines  picked  into  fine  pieces  with  a  fork,  two  table- 
spoonsfuls  of  chopped  pickles,  two  tablespoonsfuls  of  chopped 
olives,  mayonnaise  dressing  and  salt  and  pepper  to  taste.  Remove  the 
seeds,  membrane  and  stem  end  from  the  peppers  and  soak  in  salt  water. 
Mix  the  olives,  pickles,  etc.,  with  the  sardines  and  add  enough  mayon- 
naise dressing  to  hold  it  together.  Then  drain  the  peppers  dry  and  fill 
with  the  salad.  Garnish  the  plate  with  lettuce  leaves  and  olives. 

Sardine  Sandwich 

Take  one  can  of  sardines,  remove  "the  back-bone  from  the 
fish,  add  juice  of  one  lemon,  one  tablespoonful  of  Worcestershire  sauce. 
Mix  the  above  thoroughly  and  spread  on  buttered  bread.  Before  placing 
layers  of  bread  together,  add  a  few  slices  of  pickled  onions. 

Sardine  Paste 

Work  required  amount  of  sardines  into  a  paste  with  a  broad  knife 
or  spatula.  Add  to  this  very  tiny  pickled  onions,  the  quantity  depending 
upon  the  taste,  about  one-quarter  as  much  onion  as  paste,  is  good. 
Season  with  Worcestershire  sauce,  salt,  pepper,  paprika,  celery  salt  and 
a  liberal  amount  of  lemon  juice. 

This  is  delicious  for  sandwiches,  to  serve  on  small  pieces  of  toast 
with  cocktails,  or  on  crackers  with  salad. 

Sandwiches 

Take  each  fish,  ligtly  scrape  off  skin  and  remove  the  tail,  and  pick 
the  meat  into  convenient  sized  pieces  with  a  fork.  Put  the  pieces  into  a 
bowl  of  lemon  juice  and  let  stand  a  few  minutes.  Then  drain  and  spread 
on  thin  slices  of  bread  between  fresh  lettuce  leaves.  If  the  "Soused" 
Sardines  are  used,  substitute  mayonnaise  dressing  for  the  lemon  juice. 

Sardine  Sandwiches 

Very  tasty  sandwiches  can  be  prepared  by  mincing  fish  with 
half  the  quantity  of  hard-boiled  eggs  and  moistening  with  mayon- 
naise dressing.  Place  this  mixture  between  thin  slices  of  bread  and  cut 
into  small  squares  with  a  sharp  knife. 

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BRIDE'S    COOK    BOOK 
Sardine  Loaf 

Take  one  can  of  sardines,  two  eggs,  two  tablespoonfuls  melted 
butter,  two  cupfuls  bread  crumbs,  pinch  of  cayenne  pepper,  and  salt  to 
taste.  Mix  all  togther  well,  turn  into  a  mold,  cover  and  steam  one  hour. 
When  cold,  cut  into  thin  slices.  This  is  excellent  for  sandwiches,  or 
served  cold  as  a  luncheon  dish. 


Sardine  Canapes 
(Mrs.  Robert  Yates,  East  Oakland) 

Take  one  can  of  sardines  and  chop  them  fine,  removing  the 
back-bone  and  tail.  Toast  a  piece  of  bread.  First  place  a  strip 
of  tomato,  half  an  inch  wide,  across  the  toast.  Fill  in  a  like  space 
with  chopped  sardines,  then  a  strip  of  green  pepper,  after  removing  the 
seeds,  put  on  toast  green  side  up.  Repeat  this  order  until  the  toast  is 
covered.  Serve  with  mayonnaise  at  the  side  of  the  dish  so  as  not  to  inter- 
fere with  the  appearance,  which  is  made  to  look  like  the  stripes  of  a  flag. 

This  is  an  excellent  entree. 


79 


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Fracture  Beds,  Invalid  Chairs  and 
Beds,  Crutches,  Commodes,  Etc* 


Buy  your  Trusses,  Elastic  Stockings 
and  Supporters  of  us. 

SATISFACTION  GUARANTEED 

LADY  IN  ATTENDANCE 


BISCHQFPS  TRUSS  AND 
SURGICAL  HOUSE 

1702  Telegraph  Avenue 
Phone  Oakland  2659  OAKLAND,  CAL 


80 


HOW  TO  SELECT  POULTRY 

In  selecting  poultry  full-grown  fowls  have  the  best  flavor,  provided 
they  are  young.  The  age  may  be  determined  by  turning  the  wing 
backward — if  it  yields,  it  is  tender.  The  same  is  true  if  the  skin  on 
the  leg  is  readily  broken.  Older  poultry  makes  the  best  soup.  The 
intestines  should  be  removed  at  once,  but  frequently  in  shipping  they  are 
left  in  and,  hence,  when  removed,  the  fowl  needs  washing  in  several 
waters.  The  next  to  the  last  water  should  contain  a  half  teaspoonful  of 
baking  soda,  which  sweetens  and  renders  all  more  wholesome.  The 
giblets  are  the  gizzard,  heart,  liver  and  neck. 

Roast  Turkey 

Carefully  pluck  the  bird  and  singe  off  the  down  with  lighted  paper; 
break  the  leg  bone  close  to  the  foot,  hang  up  the  bird  and  draw  out 
the  strings  of  the  thigh.  Never  cut  the  breast ;  make  a  small  slit  down 
the  back  of  the  neck  and  take  out  the  crop  that  way,  then  cut  the 
neck  bone  close,  and  after  the  bird  is  stuffed  the  skin  can  be  turned  over 
the  back  and  the  crop  will  look  full  and  round.  Cut  around  the  vent, 
making  the  hole  as  small  as  possible,  and  draw  carefully,  taking  care  that 
the  gall  bag  and  the  intestines  joining  the  gizzard  are  not  broken.  Open 
the  gizzard,  take  out  the  contents  and  detach  the  liver  from  the  gall 
bladder.  The  liver,  gizzard  and  heart,  if  used  in  the  gravy,  will  need 
to  be  boiled  an  hour  and  a  half  and  chopped  as  fine  as  possible.  Wash  the 
turkey  and  wipe  thoroughly  dry,  inside  and  out;  then  fill  the  inside  with 
stuffing,  and  sew  the  skin  of  the  neck  over  the  back.  Sew  up  the  opening 
at  the  vent,  then  run  a  long  skewer  into  the  pinion  and  thigh  through 
the  body,  passing  it  through  the  opposite  pinion  and  thigh.  Put  a 
skewer  in  the  small  part  of  the  leg,  close  on  the  outside  and  push  it 
through.  Pass  a  string  over  the  points  of  the  skewers  and  tie  it  securely 
at  the  back. 

Sprinkle  well  with  Sperry  flour,  cover  the  breast  with  nicely-buttered 
white  paper,  place  on  a  grating  in  the  dripping-pan  and  put  in  the  oven 
to  roast.  Baste  every  fifteen  minutes — a  few  times  with  butter  and  water, 
and  then  with  the  gravy  in  the  dripping-pan.  Do  not  have  too  hot  an 
oven.  A  turkey  weighing  ten  pounds  will  require  three  hours  to  bake. 

Roast  Goose 

Get  a  goose  that  is  not  more  than  eight  months  old,  and  the  fatter 
it  is  the  more  juicy  the  meat.  The  dressing  should  be  made  of  three 
pints  of  bread  crumbs,  six  ounces  of  butter,  a  teaspoonful  each  of 
sage,  black  pepper  and  salt  and  chopped  onions.  Don't  stuff  very 
full,  but  sew  very  closely  so  that  the  fat  will  not  get  in.  Place 
in  a  baking  pan  with  a  little  water,  and  baste  often  with  a  little  salt, 

81 


BRIDE'S    COOK    BOOK 

water  and  vinegar.  Turn  the  goose  frequently  so  that  it  may  be  evenly 
browned.  Bake  about  2y2  hours.  When  done,  take  it  from  the  pan, 
drain  off  the  fat  and  add  the  chopped  giblets,  which  have  previously  been 
boiled  tender,  together  with  the  water  in  which  they  were  done.  Thicken 
with  Sperry  flour  and  butter  rubbed  together ;  let  boil,  and  serve. 

Baked  Chicken 

Take  a  plump  chicken,  dress  and  lay  in  cold  salt  water  for  half  hour, 
put  in  pan,  stuff  and  sprinkle  with  salt  and  pepper ;  lay  a  few  slices  of  fat 
pork.  Cover  and  bake  until  tender,  with  a  steady  fire.  Baste  often. 
Turn  so  as  to  have  uniform  heat. 

Boiled  Chicken 

Clean,  wash  and  stuff  as  for  roasting.  Baste  a  floured  cloth  around 
each,  and  put  into  a  pot  with  enough  boiling  water  to  cover  them  well. 
The  hot  water  cooks  the  skin  at  once,  and  prevents  the  escape  of  the 
juices.  The  broth  will  not  be  so  rich  as  if  the  fowls  are  put  on  in  cold 
water,  but  this  is  proof  that  the  meat  will  be  more  nutritious  and  better 
flavored.  Stew  very  slowly,  for  the  first  half  hour  especially.  Boil  an 
hour  or  more,  guiding  yourself  by  size  and  toughness.  Serve  with  egg  or 
bread  sauce. 

Chicken  Fricassee 

Clean  and  disjoint  chicken.  Wipe  each  piece.  Put  in  pot,  cover  with 
boiling  water  and  simmer  till  tender.  To  the  liquor  add  one  cup  or  more 
hot  milk,  thicken  with  Sperry  flour  dissolved  in  cold  water.  Season  well, 
boil  up  for  a  few  minutes.  Serve  with  dumplings  or  biscuit. 

Fried  Chicken 

A  chicken  for  frying  should  be  very  young,  but  if  there  are  doubts  as 
to  its  age,  before  cutting  it  up  parboil  it  for  ten  minutes  in  water  that  has 
been  slightly  salted.  Sprinkle  with  salt  and  pepper  and  roll  them  in 
Sperry  flour.  Fry  in  plenty  of  butter  till  done.  It  takes  twenty  min- 
utes to  fry  them.  Put  the  chicken  on  a  platter,  make  a  gravy  by  turn- 
ing off  some  of  the  fat  and  adding  a  cup  of  milk  that  has  been  thick- 
ened with  a  tablespoon  of  Sperry  flour.  Pour  this  gravy  over  it.  Or  the 
gravy  can  be  omitted  and  the  platter  can  be  garnished  with  crisp  lettuce 
leaves. 

Chicken  Croquettes 

Cut  up  fine  any  kind  of  cold  fowl,  season  with  salt,  pepper  and 
butter,  a  little  onion,  stir  in  two  fresh  eggs.  Make  in  cakes,  dip  in  beaten 
egg,  then  in  cracker  crumbs  and  fry  in  boiling  lard  or  lard  and  butter 
mixed. 

Fried  Spring  Chicken 

Clean  and  disjoint,  then  soak  in  salt  water  for  about  two  hours.  Put 
in  frying  pan  equal  parts  of  lard  and  butter,  enough  to  cover  chicken. 
Roll  each  piece  in  Sperry  flour,  dip  in  beaten  egg,  then  roll  in  cracker 
crumbs,  and  drop  into  boiling  fat.  Fry  until  browned  on  both  sides. 
Serve  on  flat  platter  garnished  with  sprigs  of  parsley.  Pour  most  of  the 
fat  from  frying  pan,  thicken  remainder  with  browned  flour,  add  to  it 
cup  of  boiling  water  or  milk.  Serve  in  gravy  bowl. 

82 


BRIDE'S    COOK    BOOK 

Chicken  Pie 

Disjoint  fowl  and  simmer  in  boiling  water  until  tender.  Season  to 
taste,  and  lay  in  deep  baking  dish.  Mix  two  level  tablespoonfuls  corn 
starch  with  two  level  tablespoonfuls  of  Sperry  flour,  add  four  tablespoon- 
fuls cream  and  three  cups  hot  chicken  stock,  stir  till  it  thickens.  Pour 
over  chicken  and  cover  with  crust.  Sift  into  mixing  bowl  one  cup  Sperry 
flour,  one-quarter  cup  corn  starch,  two  and  one-half  teaspoonfuls  Baking 
Powder,  one-quarter  teaspoonful  salt;  rub  in  finely  1  tablespoonful  each 
of  butter.  Add  milk  to  make  dough  enough  as  soft  as  may  be  handled. 
Roll  out  little  larger  than  top  of  dish,  so  that  crust  may  be  placed  on 
loosely.  Pierce  small  openings  in  crust,  and  bake  until  crust  is  well  done. 
Send  to  table  in  baking  dish. 

Boiled  Chicken — Royal  Style 

Truss  chicken  and  tie  strips  of  bacon  over  the  breast.  Put  into  a 
kettle,  cover  with  boiling  water,  season  with  salt  and  pepper,  cover  close 
and  cook  slowly  until  tender.  Remove  from  water,  drain,  rub  with  mix- 
ture of  creamed  butter  and  Sperry  flour  and  brown  in  the  oven.  Cool  the 
liquor  quickly  and  remove  the  fat,  then  reheat.  To  each  pint  of  liqour 
allow  one  rounding  tablespoonful  corn  starch.  Blend  the  corn  starch 
in  a  little  cold  water,  pour  into  the  hot  liquor  and  boil  ten  minutes. 
Then  add  one-half  cup  chopped  mushrooms.  When  gravy  is  perfectly 
done,  remove  from  fire,  and  to  one  pint  of  gravy  add  yolk  of  one  egg, 
slightly  beaten.  Do  not  cook  again  after  the  yolk  has  been  added,  or  it 
may  curdle.  Serve  gravy  in  boat. 

Broiled  Chicken 

Singe,  split  down  backbone,  and  clean.  Grease  broiler,  place  chicken 
on  it,  crossing  legs  and  turning  wings.  Rub  inside  and  out  with  soft 
butter,  and  season.  Have  fire  clear  and  hot.  Cook  flesh  side  first,  holding 
up  well  that  it  may  not  brown  too  quickly.  Should  cook  in  about  twenty 
or  twenty-five  minutes,  then  turn  and  brown  skin  side. 

Chicken  a  la  Creole 

Cut  a  boiled  chicken  into  cubes  of  an  inch.  Put  a  tablespoonful  of 
butter  and  one  of  grated  onion  in  a  frying  pan,  add  half  a  cupful  of  tomato 
and  three  sweet  peppers  cut  into  strips.  Add  the  chicken,  a  teaspoon- 
ful of  salt  and  a  dash  of  red  pepper.  Cover,  serve  hot. 

Cream  Chicken 

Boil  a  four  pound  chicken  and  four  sweetbreads  and  set  aside  to 
cool.  When  cold  cut  in  small  pieces.  In  the  meantime,  or  when  ready  to 
serve,  put  in  double  boiler  five  tablespoonfuls  Sperry  flour,  four  of  butter 
and  stir  together,  slowly  add,  stirring  all  the  time,  quart  of  cream.  Sea- 
son with  salt,  black  pepper  and  cayenne  pepper,  few  drops  of  tabasco. 
Into  this  stir  the  chicken  and  sweetbreads  and  one  can  of  mushrooms 
cut  in  half;  heat  thoroughly  and  serve  in  patty  cases. 

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BRIDE'S   COOK    BOOK 

Chicken — Southern  Style 

Wash  your  chicken  thoroughly  in  soda  and  water.  Dry  and  dis- 
joint. Put  one  and  one-half  cups  of  cold  water  in  a  porcelain  pot  (Dutch 
oven  preferred)  ;  pack  chicken  in  closely.  Mince  two  small  onions,  one 
kernel  garlic,  little  parsley  and  sprinkle  over  chicken.  Cover  closely  and 
let  simmer  for  three  hours.  One-half  hour  before  done  season  with 
salt  and  pepper.  Don't  lift  cover  during  the  cooking.  When  done  re- 
move chicken  and  thicken  gravy  with  a  little  Sperry  flour. 

Wild  Ducks 

Nearly  all  wild  ducks  are  liable  to  have  a  fishy  flavor,  and  when 
handled  by  inexperienced  cooks,  are  sometimes  uneatable  from  this  cause. 
Before  roasting  them  guard  against  this  by  parboiling  them  with  a  small 
carrot,  peeled,  put  within  each.  This  will  absorb  the  unpleasant  taste. 
An  onion  will  have  the  same  effect ;  but  unless  you  mean  to  use  onion  in 
the  stuffing,  the  carrot  is  preferable. 

Roast  Wild  Duck 

Parboil  as  above  directed;  throw  away  the  carrot  or  onion,  lay  in 
fresh  water  one-half  of  an  hour;  stuff  with  bread  crumbs,  season  with 
pepper,  sage,  salt  and  onion,  roast  until  brown,  basting  for  half  the 
time  with  butter  and  water,  then  with  drippings.  Add  to  the  gravy, 
when  you  have  taken  up  the  ducks,  a  teaspoonful  of  currant  jelly  and  a 
pinch  of  cayenne  pepper.  Thicken  with  browned  flour  and  serve  in  a 
tureen. 

Pigeon  Pie 

Clean  and  truss  three  or  four  pigeons,  rub  outside  with  a  mix- 
ture of  pepper  and  salt;  rub  inside  with  a  bit  of  butter,  fill 
with  a  bread-and-butter  stuffing,  or  mashed  potatoes ;  sew  up  the  slit, 
butter  the  sides  of  a  tin  basin  or  pudding  dish,  and  line  (the  sides  only) 
with  pie  paste,  rolled  to  quarter  of  an  inch  thickness ;  lay  the  birds  in ; 
for  three  large  tame  pigeons,  cut  quarter  of  a  pound  of  sweet  butter  and 
put  it  over  them,  strew  over  a  large  teaspoonful  of  salt  and  a  small 
teaspoonful  of  pepper,  with  finely  cut  parsley;  dredge  a  large  tea- 
spoonful  of  Sperry  wheat  flour  over ;  put  in  water  to  nearly  fill  the  pie ; 
lay  skewers  across  the  top,  cover  with  a  puff  paste  crust ;  cut  a  slit  in  the 
middle,  ornament  the  edge  with  leaves,  braids,  or  shells  of  paste,  and  put 
in  a  moderately  hot  or  quick  oven  for  one  hour ;  when  nearly  done  brush 
the  top  over  with  the  yolk  of  an  egg  beaten  with  a  little  milk,  and  finish. 
The  pigeons  for  this  pie  may  be  cut  in  two  or  more  pieces,  if  preferred. 
Any  small  birds  may  be  done  in  this  manner. 

Roast  Pigeon 

Clean  and  truss  two  young  pigeons,  mince  the  liver,  and  mix  with 
them  two  ounces  of  finely  grated  bread  crumbs,  two  ounces  of  fresh 
butter,  finely  chopped  onion,  a  teaspoonful  shredded  parsley,  a  little  salt, 
pepper,  nutmeg.  Fill  birds  with  this  forcemeat,  fasten  a  slice  of  fat 
bacon  over  the  breast  of  each,  and  roast.  Make  a  sauce  by  mixing  a 
little  water  with  the  gravy  which  drops  from  the  birds,  and  boiling  it 
with  a  little  thickening;  season  it  with  pepper,  salt  and  chopped  parsley. 

84 


BRIDE'S    COOK    BOOK 

Quail  on  Toast 

Take  five  quail,  but  don't  remove  the  legs,  for  you  would  lose  all  the 
taste  of  the  game.  Wipe  them  well;  string  them  tight,  .so  as  to  raise  the 
breasts.  Put  a  little  butter  on  each,  a  little  lemon  juice,  and  inside  each 
the  quarter  of  a  lemon  without  the  peel.  Then  put  a  very  thin  slice  of 
pork,  about  two  inches  square,  around  each  quail,  with  two  or  three  cuts 
in  each  side,  and  string  it  tight.  Let  cook  on  a  good  fire,  and  when  they 
are  nearly  well  done,  for  white  meat  game  must  be  well  done,  cut  the 
strings;  dress  nicely  on  toast  and  serve  hot.  Pour  the  juice  on  the  quail 
after  having  taken  the  fat  off,  and  put  some  slices  of  lemon  around  the 
dish,  one  for  each  quail. 

Rabbit  Pie 

Cut  a  rabbit  into  seven  pieces,  soak  in  salted  water  one-half  hour  and 
stew  until  half  done  in  enough  water  to  cover  it.  Lay  slices  of  pork  in 
the  bottom  of  a  pie  dish  and  upon  these  a  layer  of  rabbit.  Then  follow 
slices  of  hard-boiled  egg,  peppered  and  buttered.  Continue  until  the  dish 
is  full,  the  top  layer  being  bacon.  Pour  in  the  water  in  which  the  rabbit 
was  stewed,  and  adding  a  little  Sperry  flour,  cover  with  puff  paste,  cut  a 
slit  in  the  middle  and  bake  one  hour,  laying  paper  over  the  top  should 
it  brown  too  fast. 

Roast  Tame  Duck 

Take  a  young  farmyard  duck  fattened  at  liberty,  but  cleansed  by 
being  shut  up  two  or  three  days  and  fed  on  barley  meal  and  water.  Pluck, 
singe  and  empty ;  scald  the  feet,  skin  and  twist  round  on  the  back  of  the 
bird ;  head,  neck  and  pinions  must  be  cut  off,  the  latter  at  the  first  joint, 
and  all  skewered  firmly  to  give  the  breast  a  nice  plump  appearance.  For 
stuffing,  one-half  pound  of  onions,  one  teaspoonful  of  powdered  sage, 
three  tablespoonfuls  of  bread  crumbs,  the  liver  of  a  duck  par- 
boiled and  minced  with  cayenne  pepper  and  salt.  Cut  fine  onions, 
throwing  boiling  water  over  them  for  ten  minutes;  drain  through 
a  gravy  strainer,  and  add  the  bread  crumbs,  minced  liver,  sage,  pepper 
and  salt  to  taste;  mix,  and  put  inside  the  duck.  This  amount  is  for  one 
duck ;  more  onion  and  more  sage  may  be  added,  but  the  above  is  a  deli- 
cate compound  not  likely  to  disagree  with  the  stomach.  Let  the  duck 
be  hung  a  day  or  two,  according  to  the  weather,  to  make  the  flesh  tender. 
Roast  before  a  brisk,  clear  fire,  baste  often,  and  dredge  with  flour  to 
make  the  bird  look  frothy.  Serve  with  a  good  brown  gravy  in  the  dish, 
and  apple  sauce  in  a  tureen.  It  takes  about  an  hour. 

Venison  Steak  Broiled 

Take  the  leg  and  cut  slices  from  it,  having  a  quick,  clear  fire.  Turn 
them  constantly.  They  should  be  served  underdone.  Butter  both  sides 
of  the  steak;  sprinkle  salt  and  pepper  over  the  venison,  garnish  with 
parsley  and  accompanying  it  by  a  jelly  sauce. 

Roast  Venison 

Slit  the  venison  and  lard  it  with  pieces  of  pork  or  bacon.  Place 
pieces  of  pork  or  bacon  on  the  bottom  of  the  pan ;  slice  very  fine,  vege- 
tables on  the  bacon,  then  place  your  meat  on  this.  Season,  brown  well 
on  the  top  of  the  stove,  then  turn  over  and  brown  on  the  other  side; 
then  set  in  the  oven  and  put  soup  stock  or  water  in  the  bottom  of  the 

85 


BRIDE'S    COOK    BOOK 

pan  and  cover  closely.  Serve  with  gravy.  The  vegetables  may  be 
chopped  fine  and  served  with  it,  or  not.  Be  careful  not  to  let  them  burn. 
Baste  with  port  wine. 

Braised  Wild  Duck 

Chop  fine  one  head  of  celery,  a  bunch  of  parsley,  one  small  onion, 
a  piece  of  garlic,  one  cup  of  sage,  a  pinch  of  mace  and  red  pepper, 
salt  to  suit.  Beat  yolk  of  one  egg  and  bind  stuffing,  adding  also 
a  heaping  tablespoonful  of  soft  butter.  Fill  ducks,  sew  up  opening, 
put  in  braising  pan  with  cover,  adding  a  little  onion,  garlic,  parsley 
and  celery  cut  fine,  a  bay  leaf,  two  tablespoonfuls  of  cider  vinegar, 
a  small  glass  of  white  wine,  pinch  of  sage,  red  pepper  and  salt,  five  table- 
spoonfuls  of  butter  and  a  pint  of  good  stock.  Cover  tightly  and  put  in 
medium  oven,  cooking  one  hour.  Mix  with  cold  water  two  tablespoonfuls 
of  browned  flour  and  stir  in  one-quarter  cupful  of  capers.  Cover  and 
cook  slowly  for  half  an  hour  or  more ;  beat  to  a  paste  with  a  teaspoonful 
of  butter  the  yolks  of  three  hard  boiled  eggs,  a  pinch  of  salt  and  red 
pepper.  Form  into  small  balls.  Put  the  ducks  on  large  squares  of  toast. 
Put  egg  balls  around  and  pour  sauce  over  all. 

Quail  or  Pigeon  en  Casserole 

Take  six  birds  or  more,  eight  small  onions,  half  a  small  cauliflower 
divided  in  pieces,  one  large  turnip  cut  in  pieces,  six  small  French  car- 
rots, one  beet  cut  up,  six  small  round  potatoes,  one  cupful  green 
peas,  one  small  bit  of  cabbage,  salt  and  pepper  to  taste.  Line  a  tight 
fitting  kettle  with  thin  slices  of  salt  pork  larding;  tie  birds 
so  as  to  retain  shape  and  put  in  the  kettle ;  spread  the  vegetables  over 
the  birds  and  cover  top  with  thin  slices  of  the  larding.  No  water  will 
be  required.  Put  on  the  tight  fitting  cover  and  set  back  on  the  range 
or  bake  in  a  slow  oven  for  three  or  four  hours.  Use  a  French  earthen 
kettle  if  possible,  as  it  gives  the  best  results,  and  serve  from  it  at  the 
table. 


86 


Consomme  or  Plain  Meat  Stock  for  Soup 

Consomme  or  stock  forms  the  basis  of  all  meat  soups,  gravies  and 
purees.  The  simpler  it  is  made,  the  longer  it  keeps.  It  is  best  made  of 
fresh  uncooked  beef  and  some  broken  bones,  to  which  may  be  added  the 
remnants  of  broken  meats.  In  a  home  where  meat  forms  part  of  the 
every-day  diet,  a  good  cook  will  seldom  be  without  a  stock-pot. 

Four  pounds  of  beef  and  broken  bones,  one  gallon  of  cold  water  and 
two  teaspoonfuls  of  salt.  Put  the  meat  and  water  on  the  back  of  the 
stove  and  let  it  slowly  come  to  a  boil,  then  simmer  three  or  four  hours, 
until  the  water  is  boiled  away  one-half;  add  the  salt,  strain  and  set  to 
cool,  'in  an  earthenware  dish  well  covered.  When  cold,  take  off  the  fat 
from  the  top  and  it  is  ready  for  use.  To  make  soup  for  a  family  of  six, 
take  one-quarter  of  the  stock,  to  which  add  one-quarter  of  boiling  water, 
and  any  vegetables  desired — boil  three  -hours.  Season  with  salt  and 
pepper. 

Mixed  Stock  for  Soups 

To  six  pounds  of  lean  beef,  with  the  bones  well  cracked,  add  six 
quarts  of  water.  Put  the  beef,  bones  and  water  in  a  covered  kettle 
on  the  stove  to  heat  slowly.  Let  it  boil  gently  for  six  hours.  After  it 
has  boiled  for  six  hours,  strain  and  set  aside  well  covered  until  the  next 
day.  Before  needed,  remove  the  fat,  set  the  soup  over  the  fire  and  put 
in  a  little  salt,  two  carrots,  two  onions,  one  turnip,  one  head  of  celery. 
Stew  in  sufficient  water  to  cover  them.  When  tender,  add  the  vegetables 
and  the  water  in  which  they  were  cooked,  to  the  soup.  Boil  slowly  for 
one-half  hour.  Strain  when  done.  A  bay  leaf  added  to  the  stock  before 
cooking  the  second  day,  adds  greatly  to  the  flavor. 

Egg  Balls  for  Soup 

Rub  the  yolks  of  four  hard  boiled  eggs  with  a  little  melted  butter, 
add  a  little  pepper  and  salt.  Beat  two  eggs,  add  to  above,  with  enough 
Sperry  flour  to  make  them  hold  together.  Make  into'  balls,  put  in  the 
soup  and  let  boil  one  minute. 

Noodles  for  Soup 

Take  two  eggs,  butter  the  size  of  a  walnut,  three  tablespoonfuls  sour 
cream,  sufficient  Sperry  flour  to  make  a  rather  stiff  dough ;  knead,  roll 
out  very  thin  and  cut  in  narrow  strips ;  cook  half  hour  or  less. 

Croutons 

To  make  croutons  to  serve  with  soups,  cut  bread  in  slices  one- 
quarter  of  an  inch  thick,  remove  crust  and  cut  in  squares.  If  to  be 
browned  in  the  oven,  butter  lightly  before  cutting  in  squares ;  put  on  bak- 
ing sheet,  dry  thoroughly  and  brown  delicately.  Should  be  crisp  cubes 
when  done.  May  be  fried  in  deep  fat. 

Why  All  This  Bother?     (See  Page  90). 

87 


BRIDE'S   COOK    BOOK 

Mutton  Broth 

Place  in  a  kettle  three  pounds  of  a  neck  of  mutton  from  which  the 
fat  has  been  cut,  and  chopped  into  small  pieces,  with  six  pints  of  water. 
Boil,  skim,  set  the  pan  to  the  rear  of  the  stove,  where  it  can  simmer  for 
an  hour.  Add  three  ounces  of  washed  rice,  with  a  turnip  and  some  cel- 
ery. Simmer  for  two  hours.  Strain,  free  from  fat  and  salt. 

Beef  Tea 

Take  two  pounds  of  lean  rump  beef,  remove  all  fat,  cut  into  small 
pieces  and  place  in  a  tightly  corked  bottle.  Place  the  bottle  in  a  deep 
saucepan  of  cold  water,  reaching  two-thirds  of  the  way  to  the  top  of  the 
bottle,  place  over  a  slow  fire,  and  keep  it  boiling  slowly  for  fifteen  min- 
utes, take  out  the  bottle,  pour  out  the  liquor,  and  use  as  required. 

Bouillon 

Four  pounds  of  beef,  one  knuckle  of  veal,  one  carrot,  two  small 
turnips,  a  sprig  of  celery,  one  very  small  red  pepper  pod,  two  small 
onions,  salt  and  six  quarts  of  water ;  boil  six  hours,  and  strain  through  a 
sieve.  Let  stand  over  night.  Serve  hot. 

Barley  Broth 

Put  two  pounds  of  shin  beef  in  one  gallon  of  water.  Add  a  teacup 
of  pearl  barley,  3  large  onions  and  a  small  bunch  of  parsley  minced,  3 
potatoes  sliced,  a  little  thyme  and  pepper,"  salt  to  taste.  Simmer  steadily 
three  hours,  and  stir  often,  so  that  the  meat  will  not  burn.  Do  not  let  it 
boil.  Always  stir  soup  or  broth  with  a  wooden  spoon. 

Turkey  Soup 

Place  the  remains  of  a  cold  turkey  and  what  is  left  of  the  dressing 
and  gravy  in  a  pot,  and  cover  it  with  cold  water.  Simmer  slowly  four 
hours,  and  let  stand  until  the  next  day.  Take  off  what  fat  may  have 
arisen,  and  take  out  with  a  skimmer  all  the  bits  of  bones.  Put  the  soup 
on  to  heat  until  at  boiling  point,  then  thicken  slightly  with  flour  stirred 
into  a  cup  of  cream,  and  season  to  taste.  Pick  off  all  the  meat  from  bones, 
put  it  back  in  the  soup,  boil  up  and  serve. 

Mock  Turtle  Soup 

Take  a  calf's  head,  a  knuckle  of  veal,  a  hock  of  ham,  six  potatoes 
sliced  thin,  three  turnips,  parsley  and  sweet  marjoram  chopped  fine,  and 
pepper.  Forced  meat  balls  of  veal  and  beef,  half  a  pint  of  wine  one 
dozen  egg  balls,  juice  of  a  lemon.  The  calf's  head  must  have  had  the 
brains  removed,  and  must  have  been  boiled  previously  till  the  meat  slips 
off  the  bone.  The  broth  must  be  saved,  so  as  to  use  in  the  soup.  Cut 
the  head  in  small  pieces  after  boiling.  The  veal  and  ham  also  must 
have  been  boiled  and  cut  up,  and  all  simmered  for  a  couple  of  hours  in 
the  broth  made  by  the  calf's  head.  Now  put  all  together.  The  forced 
meat  balls  and  egg  balls  should  be  added,  and  all  boiled  about  ten 
minutes. 

Why  All  This  Bother?     (See  Page  90). 

88 


BRIDE'S    COOK    BOOK 

Vegetable  Soup  With  Stock 

Cut  three  onions,  three  turnips,  one  carrot  and  four  potatoes.  Put 
them  into  a  stew-pan  with  two  tablespoonfuls  of  butter  and  a  teaspoonful 
of  powdered  sugar.  After  it  has  cooked  ten  minutes,  add  two  quarts  of 
stock,  and  when  it  comes  to  a  boil  put  aside  to  simmer  until  the  vege- 
tables are  tender — about  one-half  hour. 

Macaroni  Soup — Italian  Style 

Put  four  and  one-half  sticks  of  macaroni  into  a  saucepan  with  one 
tablespoonfuls  of  butter  and  one  onion.  Boil  until  the  macaroni  is  tender ; 
when  done  drain  and  pour  over  it  two  quarts  of  good  broth,  beef,  chicken 
or  other  kind.  Place  the  pan  on  the  fire  to  simmer  for  about  ten  minutes, 
watching  lest  it  break  or  become  pulpy.  Add  a  little  grated  Parmesan 
cheese  and  serve. 

Chicken  Soup 

Time,  four  hours.  Boil  two  chickens  with  great  care,  skimming 
constantly,  and  keeping  them  covered  with  water.  When  tender,  take 
out  the  chickens  and  remove  every  bone  from  the  meat;  put  a  large 
piece  of  butter  into  a  frying-pan  and  sprinkle  the  chicken  meat  well  with 
flour,  lay  in  the  hot  pan ;  fry  a  nice  brown  and  keep  it  hot  and  dry.  Take 
a  pint  of  the  chicken  water  and  stir  in  two  large  spoonfuls  of  curry  pow- 
der, two  of  butter  and  one  of  flour,  one  teaspoonful  of  salt  and  a  little 
cayenne;  mix  it  with  the  broth  in  the  pot;  when  well  mixed,  simmer  five 
minutes,  then  add  the  browned  chicken.  Serve  with  rice. 

Chicken  Broth 

Cut  up  a  chicken  into  small  pieces  and  put  it  in  a  deep  earthen  dish, 
adding  a  quart  of  cold  water,  and  setting  it  over  a  boiling  kettle.  Cover 
closely  and  let  it  steam  several  hours  until  the  meat  of  the  chicken  has 
become  tender,  after  which  stain  off  the  broth  and  let  it  stand  over 
night.  Skim  off  the  fat  in  the  morning  and  pour  the  broth  into  a  bowl. 
Into  the  dish  in  which  the  broth  was  made  put  one-third  of  a  teacupful 
rice  in  a  teacupful  of  cold  water,  and  steam  as  before  until  the  rice  is 
soft ;  then  pour  in  the  broth  and  steam  an  hour  or  two  longer. 

Chicken  Gumbo  Soup 

Fry  one  chicken ;  remove  the  bones ;  chop  fine ;  place  in  kettle,  with 
two  quarts  of  boiling  water,  three  ears  of  corn,  six  tomatoes,  sliced  fine, 
twenty-four  pods  of  okra;  corn,  tomatoes  and  okra  to  be  fried  a  light 
brown  in  the  gravy  left  from  frying  the  chicken ;  then  add  to  the  kettle 
with  water  and  chicken  two  tablespoonfuls  of  rice,  pepper  and  salt;  boil 
slowly  one  hour. 

Mock  Terrapin 

One  cold  chicken,  four  hard-boiled  eggs,  one  cup  of  milk,  a  little  salt 
and  pepper,  and  butter  the  size  of  a  walnut.  Boil  the  milk ;  thicken  with 
Sperry  flour,  then  add  the  cold  chicken  and  eggs,  chopped  fine.  Let 
boil  up  and  serve  hot. 

Why  All  This  Bother?     (See  Page  90). 

89 


JUST  HEAT-THEN  EAT 

— •— 

I  X  L  Chicken  Tamales 
and  Enchiladas 

are  especially  intended  for  an  entree  at  Dinner, 
or  for  Luncheon,  Supper,  After  Theater, 
Parties,  Picnics  and  Outings.  Can  be  heated 
in  the  tin  in  ten  minutes. 

Always  on  hand  to  meet  Emergencies 


BE-NO 

A  GREAT  TREAT 

(Packed  in  sanitary  tins,  sealed 
(without  solder  or  acid.) 

BE- NO  is  a  most  appetizing 
and  nutritious  combination  of 
especially  selected  and  prepared 
beef,  beans,  maize  and  sweet 
chili  together  with  a  richly 
flavored  and  well  blended  sauce. 

BE-NO  is  the  result  of  numer- 
ous carefully  made  tests  by  a 
high-class  chef  of  many  years' 
experience. 

FOR  LUNCH  TO-DA  Y 


Heat,   Then  Eat 


TRY  BE-NO,  OUR  NEW  PRODUCT 


Brand  Chicken  Tamales 

Brand  Enchiladas 

Brand  Chili  Con  Carne 

Brand  Pork  and  Beans 

Brand  Kidney  Beans 

Brand  Soups  and  Clam  Chowder 


For  Sale  by  all  Wholesale  and 
Retail  Grocers 


Workman  Parkina  f  ntnnanv    18°-19<> 
WOrKman  raCKing  V/onipaiiy,   SAN  FRA 


ST., 
FRANCISCO,  CAL. 


90 


BE-NO  -  TAMALES  -  ENCHILADAS 

A  Delicious  Outing  Lunch  Easily  Prepared 


Rogers  Guaranteed  Silverware — FREE 


FULL  SIZE  TABLE  FORK 

Given  free  for  45  labels  or  for 
12  labels  and  20c.  or  6  labels  and 
25c. 


FULL  SIZE  TABLE  KNIFE 

Given  free  for  66  labels, 
or  for  12  labels  and  25c,  or 
f>  labels  and  30c. 


REGULAR  SIZE  TEA  SPOON 

Given  free  for  25  labels,  or  for  12  labels  and  lOc,  or 
6  labels  and  15c. 


REGULAR  SIZE  BUTTER  KNIFE 

Given  free  for  55  labels,  or  for  12 
labels  and  25c,  or  6  labels  and  30c. 


REGULAR  SIZE  DESSERT  SPOON 

Given  free  for  40  labf-ls.  or  for  12  labels 
and  15c,  or  6  labels  and  20c. 


These  knives,  forks  and  spoons  are  the  well-known  Rogers  Brand  and  come 
to  you  postpaid,  with  the  manufacturer's  guarantee. 

Labels  from  I  X  L  Tamales,  I  X  L  Enchilada,  I  X  L  Chili  Con  Carne,  I  X  L 
Pork  and  Beans,  I  X  L  Soups,  Beno  and  Karno  are  accepted.  (Giblet  Tamale 
Labels  not  taken. 

Bring  labels  to  our  factory,  or  send  by  mail,  designating  what  premiums  you 
desire.  Write  your  name  and  address  plainly. 


Workman  Packing  Company,  If S'FRANC£CO,  C!L. 


91 


BRIDE'S    COOK    BOOK 

Ox-Tail  Soup 

One  ox  tail,  two  pounds  lean  beef,  four  carrots,  three  onions,  pars- 
ley, thyme,  pepper,  and  salt  to  taste,  four  quarts  cold  water.  Cut 
tail  into  joints,  fry  brown  in  good  drippings.  Slice  onions  and  2  carrots 
and  fry  in  the  same,  when  you  have  taken  out  all  of  the  pieces  of  tail. 
When  done  tie  the  thyme  and  parsley  in  lace  bag,  and  drop  into  the  soup- 
pot.  Put  in  the  tail,  then  the  beef  cut  into  strips.  Grate  over  them  two 
whole  carrots,  pour  over  all  the  water,  and  boil  slowly  four  hours ;  strain 
and  season;  thicken  with  brown  flour  wet  with  cold  water;  boil  fifteen 
minutes  longer  and  serve. 

Split  Pea  Soup  With  Salt  Pork 

Wash  a  pint  of  split  peas  and  cover  with  tepid  water,  adding  a 
pinch  of  soda ;  let  remain  over  night  to  swell.  In  the  morning  put  them 
in  a  kettle  with  three  quarts  of  cold  water,  adding  half  a  pound  of  lean 
salt  pork ;  a  teaspoonful  of  salt,  a  little  pepper.  Cook  gently  for  three 
hours,  stirring  occasionally  till  the  peas  are  all  dissolved,  adding  a  little 
more  boiling  water  to  keep  up  the  quantity  as  it  boils  away.  Strain 
through  a  colander.  Serve  with  small  squares  of  toasted  bread.  If  not 
rich  enough,  add  a  small  piece  of  butter. 

Bean  Soup 

Soak  quart  of  white  beans  over  night;  in  morning  pour  off  water; 
add  fresh,  and  set  over  fire  until  skins  will  come  off;  throw  them  into 
cold  water,  rub  well,  and  skin  will  rise  to  top,  where  they  may  be  re- 
moved. Boil  beans  till  perfectly  soft,  allowing  two  quarts  of  water  to  one 
quart  of  beans ;  mash  beans,  add  flour  and  butter,  which  have  been 
rubbed  together,  also  salt  and  pepper.  Cut  bread  into  small  pieces, 
toast  and  drop  on  soup  when  you  serve. 

Oyster  Soup 

Two  quarts  of  oysters,  one  quart  of  milk,  two  tablespoonfuls  of  but- 
ter, one  teacupful  hot  water ;  pepper  and  salt.  Strain  all  the  liquor  from 
the  oysters ;  add  the  water  and  heat.  When  near  the  boil,  add  the  season- 
ing, then  the  oysters.  Cook  about  five  minutes  from  the  time  they  begin 
to  simmer,  until  they  "ruffle."  Stir  in  the  butter,  cook  one  minute  and 
pour  into  the  tureen.  Stir  in  the  boiling  milk,  and  send  to  table. 

Clam  Soup 

Boil  juice  of  clams,  make  a  little  drawn  butter  and  mix  with  the 
juice ;  stir  until  it  boils,  chop  up  clams  and  put  them  in ;  season  to  taste 
with  pepper,  salt  and  little  lemon  juice ;  cream  or  milk  is  to  be  added. 
Boil  over  slow  fire  about  one  hour. 

SOUPS  WITHOUT  MEAT 

Vegetable  Soup 

Slice  three  medium-sized  onions  and  three  potatoes  into  one  and  one- 
half  pints  of  boiling  water;  add  one-half  can  of  tomatoes,  one-half  can 
of  peas,  a  dessertspoonful  of  butter,  one  tablespoonful  of  sugar  and  a 
little  pepper  and  salt.  Let  boil  one  hour,  roll  out  six  Standard  Soda 
crackers  and  serve. 

Why  All  This  Bother?     (See  Page  90). 
92 


BRIDE'S    COOK    BOOK 

Cream  Tomato  Soup 

One  can  of  tomatoes,  quart  of  fresh,  ripe  tomatoes,  one-half  cup 
rice,  two  tablespoonfuls  of  butter  and  one  of  Sperry  flour.  Peel  and  slice 
the  tomatoes  and  put  over  the  fire  in  a  granite  kettle,  with  one  quart  of 
cold  water.  Let  them  heat  gradually  and  then  add  an  additional  quart 
of  cold  water.  When  this  boils,  put  in  the  rice  pepper  and  salt  to  taste, 
and  continue  the  boiling  until  the  rice  is  tender ;  then  stir  in  Sperry  flour 
and  butter,  half  teaspoonful  baking  soda  and  one  pint  of  milk.  Boil  for 
a  few  minutes  and  serve. 

Cream  of  Celery  Soup 

In  three  pints  of  boiling  water  cook  three  cupfuls  of  celery,  cut  fine, 
until  tender  enough  to  be  rubbed  through  a  sieve.  One  pint  of  milk 
thickened  with  one  tablespoonful  of  butter  and  one  tablespoonful  of 
Sperry  flour.  Add  celery  salt,  or  extract,  salt  and  pepper.  Simmer  ten 
minutes.  A  cupful  of  scalded  cream  added  just  before  serving  is  an 
addition. 

Onion  and  Potato  Soup 

Take  six  potatoes,  one  onion,  three  pints  of  water,  one  tablespoon- 
ful of  chopped  parsley,  yolks  of  two  eggs,  pepper  and  salt.  Fry 
the  potatoes  and  onions  in  the  butter.  When  slightly  colored  put 
them  into  the  boiling  water  and  the  parsley.  Let  it  boil  till  the  potatoes 
are  very  soft,  then  press  all  through  a  colander.  Return  the  puree  to  the 
fire  and  let  it  simmer  for  two  or  three  minutes.  When  ready  to  serve 
have  the  beaten  yolks  ready  and  add  a  little  of  the  soup  to  them,  stirring 
all  the  time.  When  mixed  add  them  slowly  to  the  soup,  with  plenty  of 
pepper  and  salt.  Do  not  let  the  soup  boil  after  adding  the  eggs. 

Mock  Bisque  Soup 

One  quart  of  tomatoes,  three  pints  of  milk,  one  tablespoonful  of 
Sperry  flour,  one  of  butter,  pepper  and  salt.  Put  the  tomatoes 
on  to  stew,  adding  a  teaspoonful  of  soda.  Boil  milk  in  a  double  boiler, 
keeping  enough  to  mix  with  the  flour.  Add  the  cold  thickened  milk  to 
boiling  milk  and  cook  ten  minutes.  Add  butter,  pepper  and  salt,  and 
then  the  tomatoes  (strained).  Serve  immediately. 

Potato  Soup 

To  one  quart  of  water  use  one  onion  sliced  fine  and  ten  large  po- 
tatoes sliced  fine;  boil  until  tender,  about  thirty  minutes,  then 'add  one 
cupful  of  sweet  milk,  one  tablespoonful  of  Sperry  flour  stirred  with  a 
lump  of  butter  the  size  of  a  walnut  and  salt  and  pepper  to  taste.  Serve 
hot. 

Egg  Broth 

Beat  an  egg  up  high  in  a  broth  basin.  When  quite  frothy  stir  into 
it  one-half  pint  of  good  mutton  or  veal  broth,  quite  hot,  a  little  salt  and 
serve  with  toast. 

Bread  Soup 

Cut  bread  in  half-inch  cubes;  melt  one  tablespoonful  of  butter  in 
skillet.  When  hot  put  in  cubes  and  stir  constantly  until  they  are 
brown.  Remove  cubes.  Into  the  pan  put  rich  milk,  a  pinch  of  salt, 
dash  of  pepper.  When  thoroughly  heated  pour  over  cubes  and  serve  at 
once.  Very  appetizing. 

Why  All  This  Bother?     (See  Page  90). 
93 


PHONE  OAKLAND  878 

Bellvue   Market 

O.  G.  NEWHALL,  Manager 


DEALERS  IN 

BEEF,  MUTTON,  PORK, 
VEAL,  SAUSAGES,  :  :  :  : 
LARD,  HAM,  BACON 

WE  HANDLE  ONLY  THE  BEST 


2963  BROADWAY 

Corner  29th  Street 

Oakland,  Cal, 


94 


Broiling 

The  rules  for  roasting  meat  apply  to  broiling  except  that  instead 
of  cooking  it  in  the  oven  it  is  to  be  quickly  browned,  first  on  one  side 
and  then  on  the  other,  over  a  hot  fire,  and  removed  a  little  from  the  fire 
to  finish  cooking.  Meat  an  inch  thick  will  broil  in  about  four  minutes. 
Season  after  it  is  cooked. 

Frying 

There  are  two  methods  of  frying:  One  with  very  little  fat  in  the 
pan,  to  practice  which  successfully  the  pan  and  the  fat  must  be  hot 
before  the  article  to  be  fried  is  put  into  it.  For  instance,  in  frying  chops, 
if  the  pan  is  hot,  and  only  fat  enough  is  used  to  keep  the  chops  from 
sticking  to  it,  the  heat  being  maintained  so  that  the  chops  cook  quickly, 
they  will  be  nearly  as  nice  as  if  they  were  broiled.  Frying  by  the  other 
method  consists  in  entirely  covering  the  article  to  be  cooked  in  smoking- 
hot  fat  and  keeping  the  fat  at  that  degree  of  heat  until  the  food  is  brown. 
It  should  then  be  taken  up  with  a  skimmer  and  laid  upon  brown  paper  for 
a  moment  to  free  it  from  grease. 

Boiling  and  Stewing 

Fresh  meat  for  boiling  should  be  put  into  boiling  water  and  boiled 
very  gently  about  twenty  minutes  for  each  pound.  A  little  salt,  spice  or 
vegetables  may  be  boiled  in  the  water  with  the  meat  for  seasoning.  A 
little  vinegar  put  in  the  water  with  tough  meat  makes  it  tender.  The 
broth  of  boiled  meat  should  always  be  saved  to  use  in  soups,  stews  and 
gravies.  Stewing  and  simmering  meats  means  to  place  them  near 
enough  to  the  fire  to  keep  the  water  on  them  bubbling  moderately, 
constantly  and  slowly.  Salt  meats  should  be  put  over  the  fire  in  cold 
water,  which,  as  soon  as  it  boils,  should  be  replaced  by  fresh  cold  water, 
the  water  to  be  changed  until  it  remains  fresh  enough  to  give  the  meat  a 
palatable  flavor  when  done.  Salted*  and  smoked  meats  require  about  30 
minutes  very  slowly  boiling,  from  the  time  the  water  boils,  to  each  pound. 
Vegetables  and  herbs  may  be  boiled  with  them  to  flavor  them.  When 
they  are  cooked  the  vessel  containing  them  should  be  set  where  they 
will  keep  hot  without  boiling  until  wanted,  if  they  are  to  be  served 
hot;  if  they  are  to  be  served  cold,  they  should  be  allowed  to  cool  in  the 
pot  liquor  in  which  they  were  boiled.  Very  salt  meats,  or  those  much 
dried  in  smoking,  should  be  soaked  over  night  in  cold  water  before 
boiling. 

Roasting 

Wipe  the  meat  with  damp  cloth.  Trim  and  tie  into  shape,  if  neces- 
sary. In  the  bottom  of  pan  put  some  pieces  of  fat  from  meat.  Arrange 
meat  on  rack  in  pan.  Sprinkle  with  salt,  pepper  and  flour.  Have  oven 
very  hot  at  first;. when  meat  is  half  done  reduce  heat.  Baste  every  ten 

SEND  FOR  NEW  PLAN  OF  HOME  BUYING- LW/r£D  HOME  BUILDERS 

95 


BRIDE'S    COOK    BOOK 

or  fifteen  minutes.  If  there  is  danger  of  fat  in  pan  being  scorched,  add 
a  few  spoons  of  boliing  water.  Allow  from  ten  to  twenty  minutes  per 
pound  of  meat,  according  as  it  is  desired,  rare  or  well  done.  When  done 
remove  to  hot  plate.  Thicken  gravy  in  pan  with  browned  flour,  adding 
more  water  as  necessary  and  add  seasoning.  An  onion  may  be  laid  on 
top  of  the  roast  to  give  it  flavor,  but  should  be  removed  before  serving. 

In  purchasing  meat  one  should  know  how  to  select  the  best  quality, 
and  the  most  useful  pieces. 

Beef,  which  stands  at  the  head  of  the  list,  as  being  most  generally 
used  and  liked,  should  be  of  a  bright,  clear  red,  and  fat  white.  It  should 
be  well  clothed  in  fat,  to  insure  it  being  tender  and  juicy.  The  finest 
pieces  are  the  sirloin  and  the  ribs — the  latter  making  the  best  roasting 
piece  in  the  animal. 

In  cooking  steaks  remember  it  is  far  better  to  turn  over  three  or 
four  times  on  a  platter  containing  a  little  olive  oil  than  it  is  to  hammer 
them,  to  make  them  tender.  The  object  is  not  to  force  out  the  juice,  but 
to  soften  the  fibre. 

In  selecting  pork,  one  cannot  exercise  too  great  care  in  examining 
it.  Do  not  buy  any  that  is  clammy  or  has  kernels  in  the  fat.  Remember, 
too,  when  the  rind  is  hard  it  is  old. 

Veal  should  be  fine  in  grain,  of  a  delicate  pink,  with  plenty  of  kidney 
fat.  It  should  never  be  eaten  under  two  months  old. 

Mutton  should  be  firm  and  juicy,  the  flesh  close-grained,  the  fat  hard 
and  white. 

To  Clarify  Drippings 

Drippings  accumulated  from  different  cooked  meats  (except  mutton, 
which  has  a  strong  flavor),  can  be  clarified  by  putting  all  into  ?  Kasin 
and  slicing  into  it  raw  potato,  allowing  it  to  boil  long  enough  for  the 
potato  to  brown,  which  causes  all  impurities  to  disappear.  Remove  from 
the  fire,  and  when  cool  drain  into  basin  and  set  in  a  cool  place. 


BEEF 

Hint  on  Cooking  Roast  Beef 

For  roast  beef  to  be  juicy  and  tender  when  done,  it  should  be  basted 
every  few  minutes  so  in  order  to  save  yourself  this  trouble,  place  a  large 
piece  of  beef  suet  on  top  of  the  roast;  have  baking  pan  perfectly  dry 
and  oven  very  hot;  place  in  the  oven  and  let  cook  the  allotted  time — 
say  half  an  hour,  according  to  the  size.  You  can  be  about  your  inside 
work  and  in  the  allotted  time  your  roast  is  done  to  a  beautiful  brown 
and  is  very  juicy,  as  it  has  been  constantly  basting  itself  all  the  while 
with  the  suet.  Take  roast  out  of  pan,  pour  off  drippings  in  a  bowl  and 
make  a  gravy  on  top  of  stove.  A  nice  addition  to  this  is  to  put  half 
dozen  or  so  peeled  potatoes  in  the  pan  with  roast  when  placing  it  in 
to  cook,  and  they  will  be  done  to  a  nicety  when  the  roast  is.  On  taking 
up  roast  lay  baked  potatoes  around  same.  This  was  an  experiment  and 
proved  very  successful,  and  saves  a  great  deal  of  work  and  worry. 

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Ox-Tail  Saute 

About  20  cents  worth  of  ox- tail  for  three  people.  Have  them  dis- 
jointed in  pieces  about  an  inch  long.  Take  one  large  onion  and  brown  in 
butter,  one  carrot,  one  turnip,  one  small  piece  of  garlic,  enough  water  to 
cover  and  cook  slowly  for  four  hours. 

Boiled  Beef  With  Cabbage— German  Style 

Take  one  head  of  cabbage,  and  after  removing  all  soiled  and  bruised 
leaves,  cut  in  sections  lengthwise  making  about  eight  or  nine  pieces, 
leaving  the  piece  of  heart  attached  to  each  piece  to  hold  it  together. 
Place  in  the  kettle  on  top  of  beef,  which  has  been  boiling  some  time; 
boil  together  for  one  hour.  Salt  to  taste  and  pepper.  Lift  out  the  meat, 
let  the  cabbage  boil  a  few  moments  longer  in  the  beef  broth  and  send  it 
to  the  table. 

Hot  Beef  Loaf 

Take  three  pounds  of  steak  from  the  round  and  grind  it  through 
a  chopper.  Beat  two  eggs,  pepper  and  salt,  one  and  one-half 
of  fresh,  soft  bread  crumbs.  Press  this  into  a  shallow,  oblong, 
tin  loaf-shaped  pan  and  cover  with  about  eight  slices  of  salt  uork, 
cut  thin.  Add  one-half  cupful  of  water  to  the  pan,  bake  an  hour, 
basting  often,  then  put  in  on  a  warm  platter,  removing  pieces  of  pork. 
Thicken  the  gravy  in  the  pan  with  a  little  Sperry  flour,  and  one-half  can- 
ful  of  stewed  mushrooms ;  pour  over  and  around  the  meat  and  serve  hot. 
It  is  good  when  cold  if  cut  in  slices  and  served  with  lettuce  salad. 

Creamed  Dried  Beef 

Pick  in  small  pieces  one-fourth  of  a  pound  of  thinly-cut  rather 
moist  dried  beef  and  brown  in  a  little  butter.  When  brown  pour  in  it 
a  coffee-cup  of  milk  and  cream.  Let  it  come  to  a  boil  and  slightly 
thicken  with  a  little  butter  and  Sperry  flour  creamed  together.  When  it 
boils,  pour  it  over  a  platter  of  brown  toast  and  serve  it  at  once. 

Beef  Pie  With  Potato  Crust 

When  you  have  used  the  best  of  a  cold  roast  of  beef  take  the  small 
pieces,  or  as  much  as  will  half  fill  a  granite  baking  pan ;  also  any  gravy, 
a  lump  of  butter,  a  bit  of  sliced  onion,  pepper  and  salt,  and 
enough  water  to  make  plenty  of  gravy ;  put  over  a  fire,  thicken  by 
dredging  in  a  tablespoonful  of  Sperry  flour;  cover  it  up  where  it  may 
stew  gently.  Now  boil  a  sufficient  quantity  of  potatoes  to  fill  up  your 
baking  dish,  mash  smooth  and  beat  light  with  milk  and  butter  and  lace 
in  a  thick  layer  on  top  of  meat.  Brush  it  over  with  egg,  place  the  dish 
in  an  oven  and  let  remain  long  enough  to  become  brown.  There  should 
be  a  goodly  quantity  of  gravy  left  with  the  beef,  that  the  dish  be  not  dry 
and  tasteless. 

Rolled  Steak 

Take  a  good  rump  steak,  flatten  and  lay  upon  it  a  seasoning  made  of 
bread  crumbs,  parsley,  pepper  and  salt,  mixed  with  butter  beaten  to  a 
cream.  Roll  up  the  steak,  bind  it  evenly,  and  lay  it  in  a  dish  with  a  cup 
of  boiling  water.  Cover  with  another  dish  and  bake  forty  minutes,  bast- 

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BRIDE'S    COOK    BOOK 

ing  frequently.  Remove  the  cover  and  let  it  brown  before  sending  to 
table.  Thicken  the  gravy  with  browned  flour,  and  serve  very  hot.  The 
twine  should  be  cut  off  before  sending  to  table. 

Pot  Roast 

Put  a  very  little  drippings  in  an  iron  kettle.  When  hot,  lay  the 
beef  in.  Add  an  onion  chopped  and  fried  till  brown  in  butter;  pour  in 
water  to  half  height  of  meat ;  add  salt  and  pepper,  and  cover  as  close  as 
possible.  Thicken  the  gravy.  Simmer  from  two  to  three  hours,  accord- 
ing to  weight.  When  done,  take  up,  and  pour  the  gravy  over  it  and 
serve. 

Hamburg  Steak 

The  round  of  beef  is  usually  taken  for  this  purpose.  Grind  or  chop 
a  pound  very  fine,  removing  all  the  fiber  or  fat.  Add  one-half  a  teaspoon 
of  onion  juice,  of  salt,  one-fourth  of  a  teaspoon  pepper,  a  little  nut- 
meg and  one  egg.  Make  into  small  balls,  and  press  them  flat.  Fry 
them  in  butter.  Make  a  brown  gravy  of  the  butter  used  in  frying.  Let 
it  brown,  then  add  a  little  soup  stock.  Pour  a  little  on  each  cake. 

Kidney  Stew 

Take  three  kidneys,  which  must  be  cut  lengthwise  into  three  pieces. 
Wash  these  well  and  dry,  wiping  them  very  carefully.  Warm  three 
tablespoons  of  butter,  put  in  kidneys  before  really  hot,  with  very  little 
mace  and  pepper,  and  salt  to  taste,  one  teaspoonful  of  chopped  onion 
and  a  cupful  of  good  brown  gravy.  Simmer  all  together,  closely  cov- 
ered, about  ten  minutes.  Add  the  juice  of  one-half  a  lemon  and  a  pinch 
of  grated  lemon  peel ;  take  up  the  kidneys  and  lay  upon  a  hot  dish,  with 
fried  or  toasted  bread  underneath.  Thicken  the  gravy  with  browned 
flour,  boil  up  once,  pour  over  all  and  serve. 

Fried  Brains 

One  nice  calf's  brain,  beaten  egg,  sifted  cracker  crumbs,  butter, 
parsley.  Soak  the  brain  in  cold  water,  then  scald  for  just  one  second,  dip 
it  in  egg  and  crumbs,  and  fry  a  light  brown  on  both  sides  in  butter. 
Garnish  with  parsley  and  serve  hot. 

Irish  Stew — Beef  or  Mutton 

Take  two  pounds  round  steak  or  mutton  chops,  six  potatoes,  two 
turnips,  four  small  onions,  nearly  a  quart  of  water.  Place  meat  in  stew- 
pan,  add  vegetables,  pour  in  one  and  one-half  pints  of  cold  water;  cover 
closely,  let  stew  gently  till  vegetables  are  ready  to  mash  and  the  greater 
part  of  the  gravy  is  absorbed.  Serve  hot. 

Boiled  Beef  Tongue 

Clean  three  fresh  tongues  and  place  in  a  kettle  with  just  enough 
water  to  cover  and  one  cup  of  salt ;  add  more  water  as  it  evaporates,  so  as 
to  keep  the  tongues  covered  until  done — when  they  can  be  easily  pieced 
with  a  fork ;  take  out  and  if  to  be  served  at  once  remove  the  skin.  If 
wanted  for  future  use,  do  not  peel  until  needed.  If  salt  tongues  are 
used,  soak  over  night  and  omit  the  salt  when  boiling. 

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BRIDE'S  COOK  BOOK 

Beef's  Heart  Stuffed 

After  washing  the  heart  thoroughly  cut  it  into  dice  one-half  inch 
long;  put  into  a  saucepan  with  water  enough  to  cover.  Remove  scum. 
When  nearly  done  add  a  sliced  onion,  a  stalk  of  celery  chopped  fine, 
pepper  and  salt  and  a  piece  of  butter.  Stew  until  the  meat  is  very  tender. 
Stir  up  a  tablespoonful  of  Sperry  flour  with  a  small  quantity  of  water 
and  thicken  the  whole.  Boil  up  and  serve. 

Beef  Stewed  With  Onions 

Cut  two  pounds  of  tender  beef  into  small  pieces,  season  with  pepper 
and  salt;  slice  one  or  two  onions  and  add  to  it,  with  water  enough  to 
make  a  gravy.  Let  it  stew  slowly,  till  the  beef  is  thoroughly  cooked,  then 
add  some  pieces  of  butter  rolled  in  $perry  flour,  enough  to  make  a  rich 
gravy.  Cold  beef  may  be  cooked  in  the  same  way,  but  the  onions  must 
then  be  cooked  before  adding  them  to  the  meat.  Add  more  boiling  water 
if  it  dries  too  fast. 

Beef  Timbales 

Free  left-over  meat  from  fat  and  gristle,  put  through  meat  chopper, 
cutting  finely.  To  one  pint  of  meat  add  one  teaspoon  of  salt,  one-eighth 
teaspoon  of  pepper,  put  one-half  cup  of  stock  or  water,  two  tablespoons 
of  bread  crumbs  and  one  tablespoon  of  butter  together  in  a  saucepan  over 
the  simmering  burner;  when  hot,  add  to  it  the  meat;  take  from  the  fire 
and  stir  in  carefully  two  whole  eggs,  well  beaten.  Put  mixture  in  but- 
tered custard  or  timbale  cups,  stand  in  baking  pan  half  filled  with  hot 
water.  Bake  in  moderate  oven  fifteen  to  twenty  minutes.  Serve  with 
tomato  sauce. 

Fried  Tripe 

Should  be  washed  in  warm  water  and  cut  into  squares  of  three 
inches;  take  one  egg,  three  tablespoonfuls  of  Sperry  flour,  a  little  salt 
and  make  a  thick  batter  by  adding  milk ;  fry  out  some  slices  of  pork, 
dip  the  tripe  into  the  batter  and  fry  a  light  brown. 

Tripe  Stew 

Melt  in  stew  kettle  two  tablespoonfuls  lard,  one  of  butter ;  add  three 
medium-sized  onions,  three  cloves  and  garlic,  all  chopped  very  fine;  one 
cup  chopped  greens,  a  little  parsley;  one-quart  can  strained  tomatoes, 
a  pinch  of  dried  mushrooms,  if  handy;  pepper  and  salt  to  suit  taste;  six 
large  potatoes  cut  in  quarters,  lastly,  three  pounds  plain  boiled  tripe 
cut  in  thin  strips.  Add  boiling  water  if  too  dry.  Serve  hot. 

Hash 

Take  cold  pieces  of  beef  that  have  been  left  over  and  chop  them  fine ; 
then  add  cold  boiled  potatoes  chopped  fine ;  add  pepper  and  salt  and  a 
little  warm  water;  put  all  in  a  frying-pan  and  cook  slowly  for  about 
twenty  minutes. 

Beef  a  la  Mode 

Take  a  piece  of  meat,  cross-rib  is  best,  put  a  slice  of  bacon  or^some 
lard  in  the  bottom  of  pot,  then  the  meat,  and  fill  up  with  water  till  the 
meat  is  covered;  then  take  two  onions,  some  pepper-corns,. cloves,  bay 
leaves,  one  carrot  and  a  crust  of  brown  bread,  salt  and  some  vinegar; 

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BRIDE'S    COOK    BOOK 

put  all  this  in  over  the  beef,  keep  the  pot  well  covered ;  fill  up  with  more 
hot  water  if  it  boils  down,  and  let  it  boil  three  hours ;  then  burn  a  table- 
spoonful  of  Sperry  flour,  with  some  butter,  a  nice  brown,  thin  with  the 
gravy  and  let  it  boil  up  once  more  with  the  meat;  then  put  the  beef  in 
a  deep  dish  and  strain  the  gravy  over  it;  add  more  vinegar  to  taste;  serve 
with  fried  potatoes  and  red  cabbage. 

Braised  Beef 

Wipe  and  trim  six  pounds  round  or  rump  of  beef  without  bone. 
Sear  brown  on  all  sides  in  very  hot  frying-pan  over  hot  fire.  In  braising 
pan  or  iron  kettle  put  layers  of  sliced  onions,  turnips  and  carrots,  sweet 
herbs,  one  teaspoonful  of  salt,  one-half  teaspoonful  of  pepper;  on 
this  lay  meat,  add  pint  boiling  water  (or  water  and  stewed  tomatoes). 
Cover  closely  and  cook  four  hours  in  moderate  oven.  If  water  evapor- 
ates rapidly,  add  more.  Put  meat  on  hot  platter.  Strain,  thicken  and 
season  gravy.  The  vegetables  may  be  served  separately  if  desired. 

Corned  Beef 

Should  be  cooked  in  plenty  of  cold  water  brought  slowly  to  a  boil ;  if 
very  salt,  the  meat  should  be  soaked  over  night ;  but  if  young  and  not 
too  strongly  brined  this  will  not  be  necessary.  It  should  be  cooked  long 
enough  to  make  tender,  so  that  in  a  brisket  or  plate  piece  the  bones  may 
be  readily  removed.  Preserve  the  liquor  in  the  pot,  and  if  any  of  the 
meat  remains  after  the  first  meal,  return  it  and  let  it  stand  over  night  in 
the  liquor,  so  that  it  may  absorb  it.  If  no  meat  remains  to  be  returned  to 
the  liquor,  the  latter  will  make  a  good  soup  for  next  day's  dinner,  if  the 
beef  was  not  too  salt. 

Beef  Steak  Pie— French  Style 

Take  a  nice  piece  of  beef,  rump  or  sirloin,  cut  in  small  slices ;  slice 
also  a  little  raw  ham ;  put  both  in  a  frying-pan,  with  some  butter  and 
small  quantity  chopped  onions;  let  them  simmer  together  a  short  time 
on  the  fire  or  in  the  oven  ;  add  a  little  Sperry  flour  and  enough  stock  to 
make  sauce;  salt,  pepper,  chopped  parsley  and  Worcestershire  sauce; 
add  some  sliced  potatoes,  and  cook  together  twenty  minutes;  put  this 
into  a  pie-dish,  with  a  few  slices  of  hard-boiled  eggs  on  top,  and  cover 
with  a  layer  of  common  paste.  Bake  from  fifteen  to  twenty  minutes  in  a 
well-heated  oven.  All  dark-meat  pie  can  be  treated  precisely  in  the  same 
way. 

Spiced  Beef 

Four  pounds  of  round  of  beef  chopped  fine ;  take  from  it  all  fat ; 
add  to  it  3  dozen  small  crackers  rolled  fine,  4  eggs,  cup  of  milk,  tablespoon 
mace,  2  black  pepper,  1  melted  butter;  mix  well,  put  in  pan  that  it  will 
just  fill,  packing  it  well;  baste  with  butter  and  water,  and  bake  two  hours 
in  a  slow  oven. 

Roast  Beef  With  Yorkshire  Pudding 

Have  your  meat  ready  for  roasting  on  Saturday,  always.  Roast  upon 
a  grating  of  several  clean  sticks  (not  pine)  laid  over  the  dripping  pan. 
Dash  a  cup  of  boiling  water  over  the  beef  when  it  goes  into  the  oven ; 
baste  often,  and  see  that  the  fat  does  not  scorch.  About  three-quarters 
of  an  hour  before  it  is  done,  mix  the  pudding. 

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BRIDE'S  COOK 

Yorkshire  Pudding 

One  pint  of  milk,  four  eggs,  whites  and  yolks  beaten  separately,  two 
cups  of  Sperry  flour  (prepared  flour  is  best),  one  teaspoonful  of  salt. 
Use  less  Sperry  flour  if  the  batter  grows  too  stiff.  Mix  quickly ;  pour  off 
the  fat  from  the  top  of  the  gravy  in  the  dripping  pan,  leaving  just  enough 
to  prevent  pudding  from  sticking  to  the  bottom.  Pour  in  the  batter 
and  continue  to  roast  the  beef,  letting  the  drippings  fall  upon  the  pudding 
below.  The  oven  should  be  brisk  by  this  time.  Baste  the  meat  with  the 
gravy  you  have  taken  out  to  make  room  for  the  batter.  In  serving,  cut 
the  pudding  into  squares  and  lay  about  the  meat  in  the  dish. 

MUTTON  AND  LAMB 

Roast  Mutton 

Get  a  leg  of  eight  pounds,  which  has  hung  about  a  week,  weather 
allowing.  During  hot  weather  this  joint  get  quickly  tainted.  Rub  it 
lightly  with  salt  and  put  it  at  once  before  a  brisk,  sharp  fire.  Place  it 
close  to  the  fire  for  five  minutes,  then  place  it  in  the  oven  and  let  it 
roast  slowly  until  done.  Baste  continually  with  good  dripping  until  that 
from  the  joint  begins  to  flow.  When  within  twenty  minutes  of  being 
done,  sprinkle  it  with  Sperry  flour,  and  baste  with  butter  or  dripping; 
and  when  the  froth  rises,  serve  on  a  hot  dish.  Make  a  gravy,  throw  off. 
the  fat,  when  any  gravy,  if  the  dripping  pan  has  been  floured,  will  adhere 
to  it.  Add  a  little  stock  and  a  little  boiling  water,  pepper  and  salt.  Pour 
the  gravy  around  the  meat,  not  over  it. 

Boiled  Mutton  or  Lamb 

Trim  and  wipe  the  meat.  Have  ready  kettle  of  rapidly  boiling  salted 
water.  Immerse  meat,  boil  hard  five  minutes,  then  reduce  to  gentle  sim- 
mer. Allow  fifteen  minutes  per  pound.  Lamb  should  always  be  well 
done ;  mutton  may  be  rare.  A  little  rice  may  be  added  to  water  to  keep 
meat  white. 

Mutton  Pie 

A  very  good  family  pie  is  made  with  the  remains  of  a  cold  leg,  loin 
or  any  other  joint  of  mutton  from  which  neat  slices  of  rather  lean  meat 
can  be  cut.  These  should  be  put  with  a  good  seasoning,  in  alternate 
layers  with  thin-sliced  potatoes,  into  a  pie-dish,  commencing  at  the  bot- 
tom with  some  of  the  meat,  and  finishing  at  the  top  with  potatoes. 
Parsley,  herbs  or  onion,  a  little  mace  and  white  pepper  and  salt  at  discre- 
tion. A  cupful  of  good  gravy  from  the  meat  be  poured  into  the  pie 
before  the  crust  is  put  on.  Suet  is  generally  used  for  the  crust. 

Mutton  Patties 

Mutton  patties  are  made  with  cooked  meat,  which  is  minced,  then 
hashed  in  gravy,  season  with  pepper  and  salt,  and  catsup.  The  mince 
should  not  boil,  hot  and  thickened.  Patty  pans,  lined  with  half  paste 
and  filled  with  meat,  will  require  a  very  short  time  to  bake.  Cover  with 
the  paste,  an4  put  them  into  a  qu'ck  oven  for  fifteen  minutes. 

J£        101 


\  .SRJDfEfS  COOK  BOOK 


A  :  :  •    •*.:  »^  •:  •     :  Breaded  Mutton 

Sew'tKe  mutton" up* in  a  'thin'cloth,  lay  it  in  a  sauce-pan,  nearly  cover 
it  with  cold  water  and  stew  gently,  allowing  ten  minutes  to  each  pound. 
Take  it  out,  unwrap  and  lay  it  in  a  baking  dish,  brush  over  with  warm 
drippings,  dredge  with  flour  and  set  in  the  oven  for  one-half  of  an  hour, 
basting  freely  with  its  own  broth.  A  few  minutes  before  taking  it  up 
strew  thickly  with  crumbs,  fine  and  dry,  bits  of  butter  over  it,  and  brown. 

Mutton  Haricot 

Cut  two  pounds  breast  mutton  in  pieces,  roll  in  Sperry  flour,  brown 
in  drippings.  Transfer  to  stewpan,  add  two  sliced  onions,  cover  with 
boiling  water  and  simmer  until  very  tender.  Add  one  pint  parboiled  po- 
tatoes or  one  pint  boiled  macaroni  and  one  pint  shelled  peas;  season, 
simmer  till  vegetables  are  done. 

Lamb  Sweetbreads 

Two  or  three  sweetbreads,  one-half  pint  of  veal  stock,  white  pep- 
per and  salt  to  taste,  small  bunch  of  green  onions,  mace,  thickening  of 
butter  and  flour,  two  eggs,  nearly  one  pint  of  cream,  one  teaspoonful  of 
minced  parsley,  a  very  little  grated  nutmeg. 

Mode — Soak  the  sweetbreads  in  luke-warm  water,  and  put  them  into 
a  saucepan  with  sufficient  boiling  water  to  cover  them,  and  let  them 
simmer  for  ten  minutes ;  then  take  them  out  and  put  them  into  cold  water. 
Now  lard  them,  lay  them  in  a  stewpan,  add  the  stock,  seasoning,  onions, 
mace  and  a  thickening  of  butter  and  Sperry  flour,  stew  gently  for  one- 
quarter  of  an  hour  or  twenty  minutes.  Beat  up  the  eggs  with  the  cream, 
to  which  add  the  minced  parsley  and  very  little  grated  nutmeg.  Put  this 
to  the  other  ingredients;  stir  it  well  till  quite  hot,  but  do  not  let  it  boil 
after  the  cream  is  added  or  it  will 'curdle.  Have  ready  some  asparagus 
tops,  boiled;  add  these  to  the  sweetbreads  and  serve. 

Lamb  or  Mutton  Stew 

Part  of  a  breast  of  mutton  or  lamb;  cut  in  bits  as  many  potatoes, 
pepper  and  salt  to  taste,  two  onions,  a  bunch  of  parsley,  a  bunch  of  sweet 
herbs.  Stew  together  in  water  to  cover  two  hours,  gently.  Put  in  a 
teacupful  of  tomato  catsup  and  boil  up  again.  Serve  hot. 

Broiled  Mutton  Chops 

Select  one  dozen  chops  cut  from  the  loin ;  trim,  season  with  salt  and 
pepper;  dip  in  melted  butter  and  broil  over  a  clear  fire,  nearly  ten  minutes, 
turning  frequently.  Lay  on  warm  platter  and  garnish  with  parsley. 

Irish  Stew 

Cut  two  pounds  of  chops  from  the  best  end  of  a  neck  of  mutton,  and 
pare  away  all  the  fat.  A  portion  of  the  breast  may  be  cut  into  squares 
and  used,  but  a  neck,  of  mutton  is  the  best  joint  for  the  purpose.  Take  as 
many  potatoes  as  will  amount,  after  paring,  to  twice  the  weight  of  the 
meat.  Slice  with  8  large  onions.  Put  layer  of  potatoes  and  onions  at  the 
bottom  of  stewpan.  Place  the  meat  on  this  and  season  it  plentifully  with 
pepper,  and  lightly  with  salt.  Pack  closely  and  cover  the  meat  with  an- 
other layer  of  potato  and  onion.  Pour  in  as  much  water  or  stock  as  will 
moisten  the  topmost  layer,  cover  the  stewpan  tightly,  and  let  its  con- 
tents simmer  gently  for  three  hours.  Don't  remove  lid,  as  this  will  let 
out  the  flavor. 

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BRIDE'S    COOK    BOOK 

Sweetbread  Croquettes 

Wash  and  parboil  one  pair  of  sweetbreads,  then  put  into  cold  water; 
remove  outside  skin  and  all  membrane;  then  with  silver  knife  chop  in 
small  pieces  and  measure.  There  should  be  one-half  of  a  pint  of  chopped 
meat.  Put  one-quarter  pint  of  cream  into  a  sauce-pan ;  rub  together  one 
level  teaspoonful  of  butter,  a  heaping  teaspoonful  of  Sperry  flour;  stir 
into  the  hot  cream  until  you  have  a  smooth  paste;  add  the  yolk  of  one 
egg  and  the  sweetbread;  mix  and  cook  one  minute,  take  from  the  fire 
and  if  desired,  add  one  dozen  mushrooms  chopped  fine;  if  fresh  they 
must  be  cooked  before  chopping;  add  one  tablespoonful  of  salt,  one  salt- 
spoonful  of  pepper,  one  teaspoonful  of  finely-chopped  parsley,  10  drops 
of  onion  juice;  mix  well.  When  cool  form  into  croquettes;  roll  into 
beaten  eggs  and  bread  crumbs,  fry  in  hot  lard. 

Knuckle  of  Veal 

Cut  in  small  thick  slices,  season  with  salt  and  pepper,  flour  lightly 
and  fry  it  brown,  lay  in  saucepan  and  cover  with  water.  Skim  well  and 
season  with  thyme  and  parsley  and  a  little  mace.  Simmer  for  two  hours 
and  a  half,  then  thicken  the  gravy  with  a  little  Sperry  flour  and  add  a 
piece  of  butter,  and  salt  to  taste. 

Veal  Pie 

Use  the  neck  or  any  part  of  the  veal  which  you  prefer.  Cook  it  by 
boiling  an  hour,  then  place  the  meat  in  a  very  deep  dish,  and  when  you 
lay  on  the  upper  crust  wet  the  edge  of  the  under  crust  all  around  and 
flour  it ;  then  lay  on  the  upper  crust  and  press  your  hand  upon  the  edge, 
so  that  the  Sperry  flour  and  water  will  make  the  crusts  adhere  and  pre- 
vent the  gravy  from  escaping.  Stick  the  top  several  times  with  a  large 
fork.  If  you  have  pieces  of  crust  left,  cut  them  into  leaves  and  orna- 
ment the  pie.  Bake  for  about  one-half  hour. 

Veal  Cutlets  With  Vermicelli— German  Style 

Remove  all  the  fat,  but  not  the  small  rib  of  the  cutlet,  season  and 
turn  in  egg  and  crumbs,  or  dip  in  melted  butter,  then  in  cheese  mixed 
with  an  equal  quantity  of  crumbs;  let  this  absorb,  then  dip  in  the  egg 
and  again  in  the  cheese  mixture.  Stand  aside  for  two  hours,  then  fry 
in  plenty  of  butter  the  same  as  doughnuts.  Meanwhile  boil  some  vermi- 
celli in  salt  water  until  well  done,  then  drain  and  mix  with  tomato  sauce, 
arrange  the  vermicelli  in  the  center  of  a  chop  platter  and  place  the  cut- 
lets around  them.  Serve  hot. 

Veal  Crouquettes 

One  pint  minced  cooked  veal,  half  a  pint  of  milk,  two  tablespoonfuls 
of  Sperry  flour,  three  tablespoonfuls  of  butter,  one  level  tablespoonful 
of  salt,  one-third  teaspoonful  of  pepper,  one-half  teaspoonful  onion 
juice,  one  teaspoonful  of  lemon  juice.  Put  the  milk  in  a  saucepan.  Beat 
the  butter  and  Sperry  flour  together  and  stir  in  the  milk  as  soon  as  it 
boils.  When  the  sauce  is  smooth  and  thick  add  the  seasoned  meat  and 
cook  for. three  minutes.  Beat  three  eggs  together  and  pour  half  of  them 
over  the  cooking  meat.  Take  from  the  fire  at  once  and  stir  well.  Pour 
into  a  platter  and  set  away  to  chill.  When  chilled  make  into  cylindrical 
shapes  and  roll  gently  on  board  sprinkled  with  dried  bread  crumbs.  Drop 
the  croquettes  in  the  beaten  eggs  and  then  in  bread  crumbs  and  fry. 

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BRIDE'S    COOK    BOOK 

Roast  Loin  of  Veal 

Leave  in  the  kidney,  around  which  put  considerable  salt.  Make  a 
dressing  the  same  as  for  fowls;  unroll  the  loin,  put  the  stuffing  well 
around  the  kidney,  fold  and  secure  with  several  coils  of  white  cotton 
twine  wound  around  in  all  directions;  place  in  a  dripping  pan,  with  the 
thick  side  down,  and  put  in  a  rather  hot  oven,  letting  it  cool  down  to 
moderate;  in  one-half  hour  add  a  little  hot  water  to  the  pan,  and  baste 
often ;  after  half  an  hour  turn  over  the  roast  and  when  done  sprinkle 
lightly  with  Sperry  flour  and  baste  with  melted  butter.  Before  serving 
carefully  remove  the  twine.  A  roast  of  four  or  five  pounds  will  bake  in 
about  two  hours.  For  a  gravy,  skim  off  some  of  the  fat  if  there  it  too 
much  in  the  drippings ;  dredge  in  Sperry  flour ;  stir  until  brown,  add  hot 
water  if  necessary;  boil  a  few  minutes,  stir  in  sweet  herbs  as  fancied  and 
put  in  a  gravy  boat.  Serve  with  green  peas  and  lemon  jelly. 

Entree  of  Veal 

Take  a  piece  of  butter  the  size  of  an  egg,  three  pounds  of  raw 
veal,  one  teaspoonful  salt,  one  of  pepper  and  two  eggs.  Chop  fine  and 
mix  together,  adding  two  tablespoonfuls  of  water.  Mold  this  into  a  loaf, 
then  roll  into  two  tablespoonfuls  of  pounded  crackers  and  bake  two 
hours.  When  cold,  slice. 

Fried  Sweetbreads 

For  every  mode  of  dressing  they  should  be  prepared  by  half  boiling, 
and  then  putting  them  in  cold  water ;  this  makes  them  whiter  and  firmer. 
Dip  in  beaten  egg  and  then  in  bread  crumbs,  pepper  and  salt  and  fry  in 
lard.  Serve  with  peas  or  tomatoes. 

Veal  Cutlets,  Breaded 

Trim  and  flatten  the  cutlets,  add  pepper  and  salt,  and  roll  in  beaten 
egg,  then  in  cracker  crumbs.  Fry  in  good  dripping,  turn  when  the  lower 
side  is  brown.  Drain  off  the  fat,  squeeze  a  little  lemon  juice  upon  each, 
and  serve  in  a  hot  flat  dish. 

Calves  Liver  and  Bacon 

Cut  liver  in  one-half  inch  slices,  soak  in  cold  water  twenty  minutes, 
drain,  dry  and  roll  in  Sperry  flour.  Have  pan  very  hot.  Put  in  bacon 
thinly  sliced,  turn  until  brown;  put  on  hot  platter.  Fry  liver  quickly 
in  the  hot  fat,  turning  very  often.  When  done,  pour  off  all  but  one  or 
two  tablespoons  fat,  dredge  in  Sperry  flour  until  it  is  absorbed,  and  stir 
till  brown.  Add  hot  water  gradually  to  make  smooth  gravy,  season  and 
boil  one  minute.  Serve  separately. 

Veal  Loaf 

Three  pounds  chopped  veal,  one  pound  fresh  pork  chopped  fine, 
three  well  beaten  eggs,  butter  size  of  an  egg,  one  pint  of  bread  crumbs! 
1  tablespoon  of  salt,  1  teaspoon  black  pepper,  one-half  teaspoon 'each  of 
thyme  and  sage.  Make  into  loaf,  take  piece  of  white  muslin  and  wrap 
securely,  also  the  ends.  Place  in  a  baking  pan  with  very  little  water. 
Baste  often.  Turn  so  as  to  brown  both  sides.  Leave  in  cloth  until  cold. 

104 


BRIDE'S  COOK   BOOK 

PORK 

To  Roast  a  Leg  of  Pork 

Choose  a  small  leg  of  fine  young  pork ;  cut  a  slit  in  the  knuckle  with 
a  sharp  knife,  and  fill  the  space  with  sage  and  onions,  chopped,  and  a 
little  pepper  and  salt.  When  one-half  done,  score  the  skin  in  slices, 
but  do  not  cut  deeper  than  the  outer  rind.  Apple  sauce  should  be  served 
with  it. 

Salt  Pork,  Cream  Gravy,  Southern  Style 

Cut  sweet  cured  salt  pork  into  half-inch  slices,  put  into  saucepan, 
cover  with  cold  water  and  bring  to  boiling  point.  Drain  off  water,  add 
cold  water,  stand  a  few  minutes,  roll  in  Sperry  flour,  two  parts,  corn 
starch,  one  part,  mixed  and  seasoned  with  white  pepper.  Have  one 
tablespoonful  of  hot  bacon  fat  in  the  frying  pan  to  prevent  pork  from 
sticking.  Pour  off  fat  as  it  melts  while  frying,  brown  and  fry  until  re- 
duced one-half.  For  one  and  one-half  cups  cream  gravy  allow  three 
spoonfuls  melted  fat,  add  two  level  tablespoonfuls  corn  starch.  Cook 
three  minutes  in  the  hot  fat  without  browning,  then  add  one  and  one- 
half  cups  milk,  one-quarter  teaspoonful  salt,  and  cook  until  smoothly 
thickened.  Serve  for  breakfast  with  baked  potatoes  and  hot  biscuit. 

Roast  Spare-Rib 

Trim  the  ragged  ends  of  a  spare-rib  neatly,  crack  the  ribs  across 
the  middle,  rub  with  salt  and  sprinkle  with  pepper.  Fold  over,  stuff  with 
a  turkey  dressing,  sew  up  tightly,  place  in  dripping  pan  with  a  pint  of 
water,  baste  often,  turning  it  once  or  twice  so  as  to  bake  both  sides  a 
rich  brown. 

Saddle  of  Pork,  Roasted 

Have  your  butcher  cut  a  saddle  of  pork  as  he  would  a  saddle  of 
mutton.  Strip  off  the  skin,  trim  the  joint  neatly  and  cover  the  fat  with 
buttered  paper.  Have  a  clear  fire  and  baste  often.  One-half  of  an  hour 
before  it  is  taken  up  remove  the  paper,  dredge  the  meat  lightly  with 
Sperry  flour,  and  baste  until  it  is  brightly  browned.  Serve  brown  gravy 
and  apple  sauce  or  tomato  sauce  with  it.  If  liked,  the  skin  can  be  left  on 
and  it  will  then  require  to  be  scored  lengthwise,  the  same  way  in  which 
the  saddle  is  carved. 

Fried  Pork  Chops 

Cut  the  chops  about  half  an  inch  thick  and  trim  them  neatly ;  put  a 
frying-pan  on  the  fire,  with  a  bit  of  butter;  as  soon  as  it  is  hot,  put  in 
your  chops,  turning  them  often  till  brown  all  over;  a  few  minutes  before 
they  are  done  season  with  powdered  sage,  pepper  and  salt. 

Pork  Tenderloin 

Tenderloins  should  be  sliced  crosswise  and  flattened,  then  fried  or 
broiled,  season  with  salt  and  pepper.  When  done,  move  to  platter  and 
make  gravy  by  sprinkling  a  little  Sperry ' flour  into  the  hot  fat;  if  not 
enough  add  a  little  butter,  stir  until  browned  and  add  a  little  milk  or 
cream,  stir  until  it  boils  and  pour  over  the  dish. 

Save  Trouble  and  Disappointment,  use  Walnut  Grove  Creamery  Company's 
Pasteurized  Milk  and  Cream  (See  Page  1 ) 

105 


BRIDE'S  COOK   BOOK 

Fried  Salt  Pork 

Take  thin  slices  of  pickled  pork;  fry  lightly.  Then  mix  a  batter  of 
egg  and  Sperry  flour  and  milk  and  place  the  pork  in  this  till  it  has  be- 
come completely  covered  and  fry  to  a  light  brown. 

Salt  Pork 

Cut  as  many  slices  as  needed ;  if  for  breakfast,  the  night  previously, 
and  soak  over  night  in  a  pint  of  milk  and  water,  about  one-half  milk, 
either  skimmed  milk,  sour  milk  or  buttermilk ;  rinse  till  the  water  is 
clear,  and  roll  in  corn  meal  and  fry.  It  is  as  nice  as  fresh  pork. 

Fried  Ham  and  Eggs 

Cut  slices  of  ham  very  thin,  trim  off  the  rind,  put  into  a  frying-pan, 
cooking  until  crisp.  Place  on  a  hot  platter;  pour  off  some  of  the  grease, 
then  carefully  break  the  eggs  separately  in  a  small  plate  so  that  no  bad  be 
cooked,  and  slip  each  egg  gently  into  a  frying-pan.  Do  not  turn  them 
while  frying,  but  gently  tip  the  pan  so  that  the  hot  lard  will  be  over  them 
all.  Cook  about  three  minutes ;  the  white  must  retain  its  transparency  so 
that  the  yolk  can  be  seen  through  it.  Lay  a  fried  egg  upon  each  side  of 
ham  and  serve  hot. 

To  Boil  a  Ham 

Well  soak  the  ham  in  a  large  quantity  of  water  for  twenty-four 
hours,  then  trim  and  scrape  it  very  clean,  put  it  into  a  large  pot  with 
more  than  sufficient  water  to  cover  it;  put  in  a  blade  of  mace,  a  few 
cloves,  a  sprig  of  thyme  and  two  bay  leaves.  Boil  it  for  four  or  five  hours, 
according  to  its  weight;  and  when  done,  let  it  become  cold  in  the  liquor 
in  which  it  was  boiled.  Then  remove  the  rind  carefully,  without  injuring 
the  fat,  press  a  cloth  over  it  to  absorb  as  much  of  the  grease  as  possible, 
and  shake  some  bread  raspings  over  the  fat.  Serve  cold,  garnished  with 
parsley. 

Roast  Pig 

Select  a  pig  about  six  weeks  old,  wash  it  thoroughly  inside  and  out- 
side; wipe  dry  with  a  towel,  salt  inside  and  stuff  it  with  a  rich  fowl 
dressing,  making  it  plump.  Sew  it  up,  place  it  in  the  dripping  pan,  salt 
and  pepper  the  outside.  Pour  a  little  water  into  the  dripping  pan,  baste 
with  butter  and  water  a  few  times  as  the  pig  warms,  afterward  with 
gravy  form  the  dripping  pan.  Roast  from  two  to  three  hours..  Make 
the  gravy  by  skimming  off  most  of  the  grease;  stir  in  the  pan  a  good 
tablespoonful  of  Sperry  flour,  turn  in  the  water  to  make  it  the  right  thick- 
ness, season  and  let  all  boil  up  once.  Strain  and  turn  into  the  gravy 
dish.  Place  the  pig  upon  a  large  platter  surrounded  with  parsley.  Send 
to  the  table  hot.  In  carving,  cut  off  the  head  first;  split  the  back,  take 
off  the  hams  and  shoulders  and  separate  the  ribs. 

Baked  Ham 

Put  a  medium-sized  ham  in  a  pot  and  cover  with  sweet  cider.  Let 
it  simmer  gently  for  three  and  one-half  hours.  Skim  frequently  to  re- 
move the  grease  as  it  rises.  When  tender  take  out  and  remove  the  rind ; 
cut  the  fat  on  top  into  diamonds  and  in  each  diamond  stick  a  clove;  then 
rub  over  the  top  of  the  ham  one-half  of  a  cupful  of  maple  syrup,  place  in 
the  oven  and  bake  slowly  for  forty-five  minutes. 

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BRIDE'S   COOK   BOOK 

Tortilla  of  Ham 

One-half  of  a  pound  of  ham  is  to  be  cooked,  then  chopped  and  put 
with  one  tablespoonful  of  butter  into  a  pan.  Beat  three  eggs  well  and 
season.  Pour  them  into  the  ham  and  stir  for  a  minute,  then  let  set,  being 
careful  that  it  does  not  adhere  to  the  pan.  When  it  is  a  little  brown,  turn 
and  brown  the  other  side. 

Pork  Chops  With  Tomato  Gravy 

Trim  off  skin  and  fat;  rub  the  chops  over  with  a  mixture  of  pow- 
dered sage  and  onion ;  put  small  pieces  butter  into  frying-pan ;  put  in  the 
chops  and  cook  slowly,  as  they  should  be  well  done.  Place  chops  on 
hot  dish ;  add  a  little  hot  water  to  gravy  in  pan,  one  large  spoon  butter 
rolled  in  Sperry  flour,  pepper,  salt  and  sugar,  and  one-half  cup  juice 
drained  from  can  tomatoes.  Stew  five  minutes  and  pour  over  the  chops 
and  serve. 

Pork  and  Beans 

Soak  one  quart  white  beans  over  night  in  cold  water.  Drain,  add 
fresh  water  and  simmer  till  tender.  Put  in  baking  pan  and  place  in  cen- 
ter one-half  pound  fat  salt  pork,  parboiled.  Mix  one  teaspoon  salt,  one- 
half  teaspoon  mustard  and  one  tablespoon  molasses ;  add  this  to  the 
beans,  with  enough  boiling  water  to  cover.  Bake  eight  hours  in  a  mod- 
erate oven,  adding  more  water  as  necessary. 

SAUCES  FOR  MEATS,  FISH,  POULTRY  OR  VEGETABLES 

To  Make  Drawn  Butter 

Put  half  a  pint  of  milk  in  a  perfectly  clean  stewpan,  and  set  it  over 
a  moderate  fire;  put  into  a  pint  bowl  a  heaping -tablespoonful  of  Sperry 
wheat  flour,  quarter  of  a  pound  of  sweet  butter,  and  a  teaspoonful  of 
salt;  work  these  well  together  with  the  back  of  a  spoon,  then  pour  into 
it,  stirring  it  all  the  time,  half  a  pint  of  boiling  water;  when  it  is  smooth, 
stir  it  into  the  boiling  milk,  let  it  simmer  for  five  minutes  or  more  and 
it  is  done. 

Drawn  butter  made  after  this  recipe  will  be  found  to  be  most  ex- 
cellent; it  may  be  made  less  rich  by  using  less  butter. 

Parsley  Sauce 

Make  a  drawn  butter  as  directed,  dip  a  bunch  of  parsley  into  boiling 
water,  then  cut  it  fine  and  stir  it  into  the  drawn  butter  a  few  minutes 
before  taking  it  up. 

Egg  Sauce 

Make  a  drawn  butter ;  chop  two  hard  boiled  eggs  quite  fine,  the  white 
and  yolk  separately,  and  stir  it  into  the  sauce  before  serving.  This  is 
used  for  boiled  fish  or  vegetables.  ' 

Onion  Sauce 

Peel  some  nice  white  onions,  and  boil  them  tender;  press  the  water 
from  them ;  chop  them  fine  and  put  them  to  a  half  pint  of  hot  milk ;  add 
a  bit  of  butter  and  a  teaspoonful  of  salt  and  pepper  to  taste.  Serve  with 
boiled  veal  or  poultry  or  mutton. 

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BRIDE'S    COOK    BOOK 

Anchovy  Sauce 

Make  the  butter  sauce  and  stir  into  it  four  tablespoonfuls  of  essence 
of  anchovy  and  one  of  lemon  juice. 

Bread  Sauce 

One  pint  of  milk,  one  cup  of  bread  crumbs,  onion,  sliced,  pinch 
of  mace  and  pepper  and  salt  to  taste;  three  tablespoonfuls  butter. 
Simmer  the  sliced  onion  in  the  milk  until  tender;  strain  the  milk  and 
pour  over  the  bread  crumbs,  which  should  be  put  into  a  saucepan.  Cover 
and  soak  half  an  hour ;  beat  smooth  with  an  egg-whip,  add  the  seasoning 
and  butter;  stir  in  well,  boil  up  once  and  serve  in  a  tureen.  If  it  is  too 
thick,  add  boiling  water  and  more  butter. 

This  sauce  is  for  roast  poultry.  Some  people  add  some  of  the 
gravy  from  the  dripping  pan,  first  straining  it  and  beating  it  well  in 
with  the  sauce. 

Cucumber  Sauce 

This  is  a  good  dressing  for  fish  cutlets  and  fish  fried  in  deep  fat. 
Melt  one  tablespoonful  butter  in  a  saucepan,  add  one  tablespoonful  corn 
starch  and  one  tablespoonful  Sperry  flour;  mix,  add  three-quarters  cup 
vinegar  and  quarter  cup  water.  Cook  till  smooth,  then  add  one  teaspoon- 
ful  salt,  one  teaspoonful  sugar  and  one-quarter  teaspoonful  celery  salt. 
Pour  by  tablespoonfuls  the  cooked  mixture  into  four  beaten  yolks  of  eggs, 
return  to  boiler  and  stand  over  hot  water.  Do  not  cook,  but  beat  till 
eggs  are  thickened,  remove  from  water,  add  four  tablespoonfuls  olive 
oil,,  mix  well  and  set  to  cool.  Have  ready  one  cup  chopped  fresh  cucum- 
bers that  have  been  soaked  in  ice  cold  unsalted  water  till  crisp,  drained 
•dry  as  possible,  and  two  small  sweet  midget  pickles  chopped  finely. 
When  ready  to  serve  add  little  salt  and  paprika  to  drained  cucumber 
and  drain  again.  When  dry,  add  cucumbers,  fresh  and  pickled,  to  dress- 
ing. Beat  well  into  dressing  and  serve  cold  with  fish  croquettes  or 
similarly  cooked  fish  dishes.  May  be  served  with  fried  oysters,  if  finely- 
cut  crisp  cabbage  is  substituted  for  the  cucumbers. 

Brown  Sauce 

In  a  saucepan,  brown  one  tablespoon  butter  until  dark,  but  not 
burned.  Add  one  tablespoonful  Sperry  flour,  stir  and  brown  again.  Add 
gradually  one  cup  good  stock  or  hot  water  and  stir  until  smooth  and 
thick.  Season  with  salt  and  pepper.  Simmer  five  minutes. 

Tomato  Sauce 

Simmer  together  for  twenty  minutes  one  pint  tomatoes,  with  one 
bay  leaf  and  slice  of  onion,  strain  pulp  and  add  few  grains  soda.  Melt 
two  tablespoonfuls  butter,  add  one  and  one-half  tablespoonfuls  corn 
starch,  mix  and  gradually  add  one  and  one-half  cups  tomato  pulp,  salt  and 
pepper  to  taste,  cook  well,  stirring  constantly. 

Tartar  Sauce 

Make  one  cup  mayonnaise.  Chop  very  fine  one  tablespoonful  each 
of  capers,  olives,  cucumber  pickle  and  parsley.  Press  in  a  cloth  till  quite 
dry.  Blend  gradually  with  the  mayonnaise.  For  fried  or  boiled  fish. 

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BRIDE'S  COOK  BOOK 

Caper  Sauce 

Two  tablespoons  butter,  one  tablespoon  Sperry  flour ;  mix  well ;  pour 
on  boiling  water  till  it  thickens ;  and  one  hard-boiled  egg,  chopped  fine, 
and  two  tablespoons  of  capers. 

Giblet  Sauce 

Take  the  liver,  heart,  gizzard  and  neck  of  a  chicken,  wash  and  boil 
in  salted  water.  Let  boil  till  tender.  Take  them  out  with  a  skimmer 
and  chop  into  coarse  pieces.  Put  them  back,  add  a  little  butter  and 
thicken  to  a  cream.  Pepper  and  salt,  boil  a  few  minutes  and  serve. 

Sauce  Robert 

One  cup  brown  sauce  made  with  stock,  one  teaspoon  sugar,  one  tea- 
spoon mustard,  one  tablespoon  vinegar.  Simmer  five  minutes. 

Tomato  Mustard 

One  peck  of  ripe  tomatoes,  boiled  with  two  onions,  six  red  peppers, 
four  cloves  of  garlic,  for  one  hour;  then  add  a  half  pint  or  half  pound 
salt,  three  tablespoons  black  pepper,  half  ounce  each  ginger,  allspice, 
mace,  cloves ;  boil  again  for  one  hour  longer,  and  when  cold  add  one 
pint  of  vinegar  and  a  quarter  pound  of  mustard ;  and  if  you  like  it  Very 
hot,  a  tablespoonful  of  cayenne. 

Mint  Sauce 

Mix  one  tablespoon  of  white  sugar  to  a  half  teacup  of  good  vinegar ; 
add  the  mint  and  let  it  infuse  for  half  an  hour  in  a  cool  place  before  send- 
ing to  the  table.  Serve  with  roast  lamb  or  mutton. 

Celery  Sauce 

Mix  two  tablespoons  Sperry  flour  with  half  teacup  butter,  have  ready 
a  pint  of  boiling  milk ;  stir  the  flour  and  butter  into  the  milk ;  take  three 
heads  of  celery,  cut  into  small  bits  and  boil  for  a  few  minutes  in  water, 
which  strain  off;  put  the  celery  into  the  melted  butter  and  keep  stirred 
over  the  fire  for  five  or  ten  minutes.  This  is  very  nice  with  boiled  fowl 
or  turkey. 

Currant  Jelly  Sauce 

Melt  one-half  glass  currant  jelly  over  slow  fire.  Add  one  cup  hot 
brown  sauce;  stir  well  and  simmer  one  minute. 

Cream  or  White  Sauce 

One  cupful  milk,  a  teaspoonful  Sperry  flour  and  a  tablespoonful  of 
butter,  salt  and  pepper.  Heat  butter  in  pan  when  hot,  but  not  brown,  add 
the  flour.  Stir  until  smooth;  gradually  add  the  milk.  Let  it  boil  up 
once.  Season  with  salt  and  pepper  and  serve.  This  is  nice  to  cut  cold 
potatoes  into  and  let  them  heat  through.  They  are  then  creamed  pota- 
toes. It  also  answers  as  a  sauce  for  other  vegetables,  omelets,  fish  and 
sweetbreads,  or,  indeed,  for  anything  that  requires  a  white  sauce.  If 
you  have  plenty  of  cream,  use  it,  and  omit  the  butter. 

Save  Trouble  and  Disappointment,  use  Walnut  Grove  Creamery  Company's 
Pasteurized  Milk  and  Cream  (See  Page  1 ) 

109 


BRIDE'S   COOK   BOOK 


Mayonnaise  Sauce 
Mix  in  a  bowl  one  even  teaspoon  mustard,  one  of  salt  and  one  and 
a  half  of  vinegar ;  beat  in  the  yolk  of  a  raw  egg,  then  add  very  gradually 
half  a  pint  of  pure  olive  oil  (or  melted  butter),  beating  briskly  all  the 
time.  The  mixture  will  become  a  very  thick  batter.  Flavor  with  vin- 
egar or  fresh  lemon  juice.  Closely  covered,  it  will  keep  for  weeks  in  a 
cool  place,  and  is  delicious. 

Oyster  Sauce 

Take  a  pint  of  oysters,  save  a  little  of  the  liquor;  put  with  remain- 
ing liquor  and  some  mace  and  nutmeg,  into  a  covered  saucepan  and 
simmer  them  on  hot  coals  for  about  ten  minutes;  then  drain  them.  Oys- 
ters for  sauce  should  be  large.  Having  prepared  in  a  saucepan  some 
drawn  or  melted  butter  (mixed  with  oyster  liquid  instead  of  water), 
pour  it  into  a  sauceboat,  add  the  oysters  to  it  and  serve  it  up  with 
boiled  poultry  or  with  boiled  fresh  fish.  Celery  first  boiled  and  then 
chopper,  is  an  improvement  to  oyster  sauce. 

Lobster  Sauce 

.Put  the  coral  and  spawn  of  a  boiled  lobster  into  a  mortar  with  a 
tablespoonful  of  butter,  pound  it  to  a  smooth  mass,  then  rub  it  through 
a  sieve;  melt  nearly  a  quarter  of  a  pound  of  sweet  butter,  with  a  wine- 
glass of  water  or  vinegar,  add  a  teaspoonful  of  mustard,  stir  in  the  coral 
and  spawn  and  a  little  salt  and  pepper,  stir  it  until  it  is  smooth  and 
serve.  Some  of  the  meat  of  the  lobster  may  be  chopped  fine  and  stirred 
into  it. 

Olive  Sauce 

One  cup  brown  sauce,  twenty-four  stoned  olives,  one  tablespoon 
sherry.  Simmer  olives  in  hot  water  ten  minutes.  Drain,  add  sauce,  sim- 
mer five  minutes ;  take  from  fire  and  add  sherry. 

Spanish  Sauce 

Boil  one  quart  strong  stock  down  one-half.  Make  as  directed  for 
brown  sauce,  and  add  two  tablespoons  sherry. 

Mustard  Sauce 

Stir  three  tablespoonfuls  of  mixed  mustard  and  a  speck  of  cayenne 
into  a  butter  sauce. 

Curry  Sauce 

One  tablespoonful  of  butter,  one  of  Sperry  flour,  one  tablespoonful 
of  curry  powder,  one  large  slice  of  lemon,  one  large  cupful  of  stock,  salt 
and  pepper  to  taste.  Cut  and  fry  onion  brown  in  butter;  add  Sperry 
flour,  and  curry  powder ;  stir  one  minute,  add  stock  and  season  with  salt 
and  pepper;  simmer  five  minutes,  then  strain  and  serve. 

Cranberry  Sauce 

Wash  and  pick  one  quart  of  cranberries  and  put  them  in  a  saucepan 
with  water  to  cover,  let  them  stew  slowly,  stirring  often  till  they  are 
reduced  to  a  pulp ;  then  sweeten  to  taste  and  turn  in  a  deep  dish  or 
mould.  They  may  be  strained  and  cleared  as  jelly  is  prepared. 

110 


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BRIDE'S    COOK    BOOK 
Hollandaise  Sauce 


Cream  one-half  cup  butter.  Add  four  well-beaten  egg  yolks,  then 
the  juice  of  one-half  of  a  lemon,  one-half  teaspoonful  of  salt  and  a  dash  of 
cayenne.  Pour  a  cupful  of  hot  water  in  slowly.  Mix  and  set  in  a  sauce- 
pan of  hot  water.  Stir  until  the  sauce  becomes  a  thick  cream.  Do  not 
allow  it  to  boil.  Stir  a  few  minutes  after  removing  from  the  fire.  It 
is  a  fine  sauce  for  fish,  asparagus  or  cauliflower. 

Governor's  Sauce 

Slice  one  peck  of  green  tomatoes,  sprinkle  heavily  with  salt  and  let 
them  stand  over  night.  Drain  well  in  the  morning;  cover  them  with 
vinegar;  simmer  them  with  six  large  onions,  three  red  peppers,  one  tea- 
spoonful  each  of  mustard,  ginger,  pepper,  a  pinch  of  red  pepper,  a  cup- 
ful of  brown  sugar,  and  a  cupful  of  grated  horseradish.  Let  them  all 
simmer  a  trifle  over  two  hours. 

Sauce  Piquante 

To  one  cup  brown  sugar  add  one  tablespoon  each  of  chopped  capers 
and  pickles  and  simmer  five  minutes. 

Salmon  Sauce 

Yolk  of  one  egg,  well  beaten,  one-half  cupful  of  vinegar.  Stir  in 
rapidly  one-half  tablespoon  of  sugar,  salt  and  pepper,  two  tablespoon- 
fuls of  milk,  two  tablespoonfuls  of  cream.  Let  come  to  a  boil,  then  cool 
and  put  over  salmon. 

Apple  Sauce 

Peel,  quarter,  and'  core,  rich,  tart  apples ;  put  to  them  a  very  little 
water,  cover  them,  and  set  them  over  the  fire ;  when  tender,  mash  them 
smooth,  and  serve  with  roasted  pork,  goose  or  duck. 

Horseradish  Sauce 

A  good-sized  stick  of  horseradish  is  required,  which  should  be  grated 
into  a  bowl  and  a  teaspoonful  of  mustard,  a  little  salt,  one-quarter  of  a 
pint  of  cream  and  vinegar  to  taste  added.  Stir  all  well  together. 

Chili  Sauce 

Two  quarts  of  ripe  tomatoes,  four  large  onions,  four  chili  peppers ; 
chop  fine,  then  add  four  cups  vinegar,  three  tablespoonfuls  brown  sugar, 
two  of  salt,  two  teaspoonfuls  each  of  cloves,  cinnamon,  ginger,  allspice 
and  nutmeg;  boil  all  thoroughly  together  and  bottle  after  straining 
through  a  colander. 

Mushroom  Sauce 

Dissolve  one-half  teaspoonful  of  extract  of  beef  in  one-half  pint  of 
boiling  water.  Fry  one  minced  onion  and  one  chopped  carrot  in  a  little 
butter  or  dripping  until  lightly  browned ;  pour  the  liquid  over  them,  let 
all  boil  together  for  ten  minutes  and  add  a  dessert-spoonful  of  mush- 
room ketchup,  skim,  strain,  and  it  is  ready  for  the  table. 

Ill 


Escolloped  Eggs 

Boil  six  eggs  twenty  minutes,  make  one  pint  of  white  sauce  by 
melting  two  tablespoons  of  butter  and  adding  two  tablespoons  of  Sperry 
flour  to  the  melted  butter  and  slowly  add  one  pint  of  milk.  Add  tea- 
spoonful  of  salt,  one  saltspoonful  of  pepper.  Cook  until  quite  thick. 
Moisten  one  cup  of  cracker  crumbs  with  one-quarter  cup  melted  butter. 
Chop  fine  one  cup  of  cold  boiled  ham,  separate  the  cooked  yolks  and 
whites  of  eggs,  chop  the  whites  fine.  Put  a  layer  of  buttered  crumbs  in 
a  buttered  baking  dish,  add  a  layer  of  whites,  next  a  layer  of  white 
sauce,  then  some  of  the  chopped  meat,  then  yolks  rubbed  through  a  fine 
sieve.  Repeat  until  all  the  ingredients  have  been  used,  having  a  layer 
of  butter  crumbs  on  top.  Brown  in  a  hot  oven.  Very  good  without 
chopped  ham. 

Rum  Omelet 

First  make  a  very  soft  sweet  omelet ;  when  on  the  dish  pour  over 
some  rum  and  sugar,  send  it  to  the  table  and  then  set  it  on  fire,  basting 
frequently  to  keep  it  alight. 

Baked  Eggs 

Place  a  very  little  beef  drippings  in  the  pan,  get  it  quite  hot;  break 
in  the  egg  as  if  for  frying.  Salt  them  and  set  in  hot  oven  a  few  minutes, 
when  they  are  done.  Eat  with  buttered  toast. 

Poached  Eggs 

Break  the  eggs  into  a  warm,  buttered  pan,  being  careful  to  avoid 
breaking  the  yolks;  add  a  little  salt  and  butter  or  cream;  as  soon  as 
they  begin  to  whiten  stir  carefully  until  they  are  cooked  as  desired. 

Scrambled  Eggs 

Two  eggs,  two  tablespoonfuls  of  milk,  half  a  teaspoonful  of  salt,  half 
a  teaspoonful  of  butter;  beat  the  eggs  and  add  the  salt  and  milk;  put 
the  butter  in  a  small  saucepan,  and  when  it  melts  add  the  eggs ;  stir  over 
the  fire  until  the  mixture  thickens,  being  careful  not  to  let  it  cook  hard  ; 
about  two  minutes  will  cook  it.  The  eggs,  when  done,  should  be  soft 
and  creamy.  Serve  immediately. 

Dropped  Eggs 

Have  a  quart  of  boiling  water  and  one  tablespoonful  of  salt  in  a 
frying-pan.  Break  the  eggs  one  by  one  into  a  saucer  and  slide  carefully 
into  the  salted  water ;  cook  until  the  white  is  firm,  and  lift  out  with  a 
griddle  cake  turner  and  place  on  toasted  bread.  Serve  immediately. 

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BRIDE'S  COOK   BOOK 

Omelet  Souffle 

Take  three  eggs,  two  ounces  of  butter,  one  dessert  spoonful  of 
chopped  parsley,  one  salt  spoonful  of  chopped  onions,  one  pinch  of  dried 
herbs.  Beat  the  whites  of  the  eggs  to  a  very  stiff  froth;  mix  the  yolks 
with  the  parsley  and  a  little  salt  and  pepper.  Stir  the  herbs  gently  into 
them  and  continue  as  in  a  plain  omelet.  Fold  the  omelet  and  serve  im- 
mediately. 

Curried  Eggs 

Slice  two  onions  and  fry  in  butter,  add  a  tablespoon  curry  powder 
and  one  pint  good  broth  or  stock,  stew  till  onions  are  quite  tender,  add 
a  cup  of  cream  thickened  with  arrowroot  or  rice  flour,  simmer  a  few 
moments,  then  add  eight  or  ten  hard-boiled  eggs,  cut  in  slices  and  beat 
them  well,  but  do  not  boil. 

Eggs  a-la-mode 

Remove  skin  from  ten  tomatoes,  medium  size,  cut  in  a  saucepan,  add 
butter,  pepper  and  salt;  when  sufficiently  boiled,  beat  up  five  or  six  eggs, 
and  just  before  you  serve  turn  them  into  the  saucepan  with  the  tomatoes, 
and  stir  them  one  way  for  two  minutes,  allowing  them  time  to  be  well 
cooked. 

Omelet 

Six  eggs,  whites  and  yolks,, beaten  separately;  half  pint  of  milk,  six 
teaspoons  corn  starch,  one  teaspoon  baking  powder,  and  a  little  salt;  add 
the  whites,  beaten  to  a  stiff  froth,  last ;  cook  in  a  little  butter. 

Spanish  Omelet 

Mince  very  fine  enough  ham,  fat  as  well  as  lean,  as  will  fill  a  small 
teacup  and  add  two  finely-chopped  small  onions,  such  as  are  used  for 
pickling.  Beat  six  eggs,  stir  the  ham  into  them  and  fry  the  omelet  the 
usual  way,  folding  it  over  when  done. 

Omelet  au  Natural 

Break  eight  or  ten  eggs  into  a  basin;  add  a  little  salt  and  pep- 
per, with  a  tablespoonful  of  water;  beat  the  whole  well  with  a 
spoon  or  whisk.  In  the  meantime  put  some  fresh  butter  into  an 
omelet  pan,  and  when  it  is  nearly  hot,  put  in  an  omelet;  while  it  is 
frying,  with  a  skimmer  spoon  raise  the  edge  from  the  pan  that  it  may  be 
properly  done.  When  the  eggs  are  set  and  one  side  is  a  fine  brown, 
double  it  half  over  and  serve  hot.  These  omelets  should  be  put  quite 
thin  in  the  pan ;  the  butter  required  for  each  will  be  about  the  size  of  a 
small  egg. 

Eggs  and  Bacon 

Cut  eight  slices  of  bacon  very  thin,  and  fry  until  crisp;  take  them 
out  and  keep  hot  in  the  oven.  Break  four  eggs  separately  into  the  boiling 
fat  and  fry  until  brown.  Serve  with  the  eggs  laid  over  the  bacon,  and 
small  fried  pieces  of  bread  placed  round.  Hash  may  be  used  instead  of 
bacon. 

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BRIDE'S  COOK   BOOK 

Egg  Timbales 

Beat'  six  eggs;  add  to  them  one  and  one-half  cups  of  warm 
milk,  one-half  tablespoonful  of  salt,  dash  of  pepper,  one  scant  teaspoon  of 
onion  juice  and  one  tablespoonful  of  finely  chopped  parsley.  Thickly 
butter  the  sides  and  bottoms  of  a  number  of  timbale  molds  and  fill  them 
with  the  mixture.  Stand  in  a  pan  partly  filled  with  hot  water,  cover 
with  buttered  paper,  and  place  in  a  moderate  oven  until  they  are  firmly 
set  in  the  center.  Turn  out  carefully,  pour  around,  them  a  plain  white 
sauce  and  sprinkle  with  a  little  chopped  parsley. 

Sunflower  Eggs 

One  egg,  one  tablespoonful  butter,  one  tablespoonful  Sperry  flour, 
half  a  cup  of  milk.  Boil  egg  hard ;  mash  white  of  egg  with  fork.  Cream 
butter  and  flour;  stir  until  it  foams;  add  milk  and  cook.  Mix  with  white 
of  egg;  turn  on  a  small  plate ;  put  yolk  through  a  sieve  and  cover  mixture. 
Place  pointed  bits  of  toast  around  plate,  representing  sunflower. 

Egg  Cutlets 

Prepare  a  thick  cream,  using  one  and  one-half  tablespoonfuls  each 
of  butter  and  Sperry  flour,  half  of  salt,  a  dash  of  cayenne,  one 
and  one-half  cups  of  milk.  Stir  into  this  four  eggs,  which  have  been 
boiled  and  coarsely  chopped,  one  tablespoonful  of  chopped  parsley,  one 
small  tablespoonful  of  lemon  juice,  ten  drops  of  onion  juice  and  the  yolks 
of  two  beaten  eggs.  Stir  and  cook  for  a  minute.  Set  aside  until  chilled. 
Form  into  small  cutlets,  dip  in  beaten  eggs  and  fine  bread  crumbs  and 
fry  a  golden  brown  in  fat. 

Eggs  in  Tomato  Cups 

Cut  a  piece  from  the  stem  of  a  tomato,  and  with  a  spoon  scoop 
out  the  center.  Sprinkle  the  cavity  with  a  few  drops  of  vinegar.  Break 
and  carefully  drop  a  raw  egg  in  each.  Place  apart  on  a  buttered  pan 
and  bake  in  a  moderate  oven  until  the  eggs  are  set.  Serve  with  or  without 
a  cream  sauce. 

Steamed  Eggs 

Beat  six  eggs  into  separate  cups,  and  have  ready  a  well-buttered 
dish,  into  which  each  egg  should  be  placed  carefully.  Cover  the  dish 
to  prevent  the  heat  from  escaping,  and  place  it  over  a  pan  of  boiling 
water,  first  putting  small  bits  of  butter  lightly  over  the  top  of  the  eggs. 
When  they  are  set  sufficiently,  sprinkle  them  with  a  little  salt  and  serve 
with  fried  ham  or  sausages.  It  takes  four  minutes  to  set. 

Egg  Nogg 

One  egg,  one  tablespoonful  of  brandy,  one  tablespoonful  of  sugar, 
scant  half  glass  of  milk.  Beat  the  white  and'  yolk  of  egg  separately ;  put 
brandy,  sugar  and  milk  in  glass  and  stir  thoroughly,  then  add  the  beaten 
eggs  and  serve. 

Iced  Egg 

Beat  very  light  the  yolk  of  one  egg  with  a  tablespoonful  of  sugar; 
stir  in  tumblerful  of  very  finely  crushed  ice ;  add  a  tablespoon  of  brandy 
and  a  little  grated  nutmeg.  Beat  together  and  drink  immediately. 

114 


Blanc-mange,  Souffles,  Meringues, 
Custards,   Creams,  Etc. 


Blancmange 

Time,  fifteen  minutes — Put  into  a  delicately  clean  stewpan  one  ounce 
isinglass  or  gelatine,  two  ounces  of  sweet  and  bitter  almonds,  blanched 
and  pounded,  one  pint  and  a  half  of  new  milk,  and  one  pint  of  cream, 
the  lemon  juice  and  the  peel  grated,  with  loaf  sugar  to  taste.  Set  the 
stewpan  over  a  clear  fire,  and  stir  it  till  the  gelatine  is  dissolved,  then  take 
it  off  and  continue  stirring  it  till  nearly  cold  before  putting  it  into  the 
mold.  This  quantity  will  fill  a  quart  mold,  but  if  you  wish  to  make  it  in 
a  smaller  shape,  you  must  not  pour  more  than  a  pint  of  milk  and  a  half  a 
pint  of  cream.  Color  the  top  ornament  with  cochineal,  and  allow  it  to 
cool. 

Strawberry  Souffle 

Beat  the  yolks  of  two  eggs  in  one-half  cupful  of  ripe  crushed  straw- 
berries, juice  of  two  oranges  and  one-half  cupful  of  sugar  together,  then 
cook  for  two  minutes  add  one-quarter  of  a  package  of  gelatine  soaked  till 
soft,  the  whipped  whites  of  two  eggs,  and  when  cold  one  cupful  of 
whipped  cream ;  turn  into  a  souffle  dish  surrounded  with  a  paper  band ; 
cover  with  strawberry  jelly  and  place  on  ice  until  needed. 

Omelet  Souffle 

Separate  the  whites  from  the  yolks  of  twelve  eggs.  Put  the  whites 
into  a  basin  and  beat  them  extremely  fast  till  they  form  a  thick  snow. 
Then  beat  six  yolks  separately,  with  two  ounces  of  sugar,  and  a  dessert 
spoonful  of  orange-flower  water,  or  just  enough  to  flavor  it  to  your  taste. 

Before  beating  the  eggs  have  ready  a  round  tin,  well  greased  all 
over  the  inside  with  fresh  butter.  When  you  have  finished  beating  the 
six  yolks,  mix  them  very  quickly  with  the  whites,  lest  the  snow  should 
turn — that  is,  melt  into  water.  Put  it  then  into  the  buttered  tin,  and  place 
it  in  the  oven.  It  will  be  so  thick,  if  it  is  well  and  skillfully  mixed,  that 
there  will  be  no  fear  of  its  running  over.  Watch  it  well,  glancing  at  it 
from  time  to  time  through  a  little  opening  in  the  oven  door,  to  see  how 
it  is  going  on.  As  soon  as  it  has  risen  very  high,  and  if  of  a  golden  color, 
take  it  out  of  the  oven. 

Do  not  suffer  the  omelet  souffle  to  remain  too  long  in  the  oven.  If  it 
is  not  watched  it  will  fall  in  and  become  a  mere  gelette.  Let  the  oven 
be  of  a  very  gentle  heat,  or  the  bottom  of  the  omelet  will  be  burnt  before 
the  top  is  done.  Before  putting  the  tin  in  the  oven,  you  may  powder  the 
snow  with  fine  sugar;  it  crystalizes  and  has  a  pretty  effect.  As  soon  as 
the  omelet  is  done  it  must  be  sent  to  table.  If  it  waits  for  longer  than 
ten  minutes,  it  falls  in.  The  eggs  should  be  beaten  with  a  fork  or  a 
little  whisk. 

If  this  souffle  is  liked  more  solid,  add  to  the  yolks  of  the  eggs  when 
beaten  two  dessert  spoonfuls  of  rice  boiled  in  milk  and  flavored  with 
vanilla.  In  this  case  do  not  put  in  the  orange-flower  flavoring.  The 
rice  must  be  very  well  cooked,  and  well  sweetened  before  it  is  added  to 
the  eggs. 

Chocolate  Souffle — Mexican  Style 

Scald  one  cup  of  clear,  black  coffee ;  stir  into  it  three  level  table- 
spoonfuls  butter;  creamed  and  mixed  with  three  level  tablespoonfuls 
corn  starch,  and  a  few  grains  salt;  add  one  and  one-half  ounces  chocolate 

115 


BRIDE'S  COOK  BOOK 


EMMA  W.  LILLIE 


116 


BRIDE'S  COOK   BOOK 

Emma  W.  Lillie,  Past  Grand  President  of  the  Native  Daughters  of 
the  Golden  West,  and  now  the  "busiest  woman  in  the  world,  almost" 
(she  says)  as  Secretary  of  the  Central  Committee  on  Homeless  Children, 
gives  the  following  useful  hints  on  home  building: 

Every  woman — in  fact,  every  schoolgirl — will  become  a  more  useful 
citizen  if  she  will  learn  "by  heart"  a  few  general  items  about  babies. 
Babies,  you  know,  are,  after  all's  said,  the  greatest  educators  we  have, 
if  you  give  them  a  chance.  Getting  a  fair  chance  for  those  little  ones, 
handicapped  by  adverse  circumstances,  is  the  purpose  of  this  com- 
mittee— and  we  do  enjoy  it. 

Now  for  the  hints  that  spell  happiness.  Avoid  all  the  "don'ts"  that 
you  can;  instead,  encourage  doings  of  every  sensible  sort  Activity  is 
the  normal  condition  of  a  healthy,  growing  child.  Keep  it  in  wholesome 
surroundings  and  give  guidance,  but  encourage  it  to  work  out  its  own 
individuality.  Don't  have  him  go  to  bed  by  a  bell  and  get  up  by  a  bell, 
etc.,  etc.  Don't  have  any  rules  that  can't  be  obeyed  at  all  times.  Keep 
him  happy.  A  sand  pile  is  a  good  thing — there's  a  reason  why  children 
love  mud  pies — it  is  the  creative  instinct.  Even  his  appetite  is  a  tolerably 
safe  guide  as  to  what  is  good  for  him.  Sweets  in  reasonable  quantities 
are  essential,  and  butter,  and  goodies,  and  fresh  air,  and  fun,  and  gar- 
dening. 

Generally  speaking,  when  the  children  want  to  make  candy,  let  'em. 
Here  are  a  few  good  recipes : 

Fudge. 

A  cup  of  sugar  and  2  squares  of  chocolate  (grated)  with  a  half  wine- 
glassful  of  cream  and  same  amount  of  water  is  boiled  over  a  slow  fire 
until  it  threads.  Remove  from  fire,  and  add  a  small  lump  of  butter  and 
beat  vigorously  until  nearly  cold ;  then  turn  onto  buttered  plates.  If  you 
use  too  much  butter  the  product  may  resemble  either  caramels  or  butter- 
scotch— but  no  matter ;  any  boy  or  girl  will  soon  catch  the  trick.  I  used 
to  think  brown  sugar  essential  to  proper  caramels,  but  the  only  abso- 
lutely necessary  things  are  good  judgment  and  a  little  experience  to 
enable  you  to  make  good  candy  out  of  what  you  happen  to  have. 

French  candies,  with  a  boiled  fondant,  are  a  little  more  difficult  to 
prepare  than  those  made  by  whipping  egg  whites  very  stiff,  adding  a 
few  tablespoonfuls  of  very  rich  cream  and  then  beating  in  confectioner's 
sugar  all  it  will  contain.  English  walnuts,  dates,  figs,  raisins — oh,  there's 
no  end  to  the  variety  an  ingenious  child  will  evolve  from  these — to  say 
nothing  of  the  fun ! 


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BRIDE'S    COOK    BOOK 

beating  it  through  the  mixture  as  it  melts.  Mix  the  yolks  of  three  eggs 
with  one-third  cup  of  sugar,  beat  and  stir  into  the  hot  mixture ;  remove 
from  fire  and  fold  in  the  stiffly  beaten  whites  of  three  eggs.  Turn  the 
mixture  into  a  buttered  pudding  dish,  dredge  with  sugar,  and  bake  in 
a  pan  of  hot  water  about  twenty-five  minutes.  Serve  with  vanilla  sauce. 

Lemon  Souffle 

Melt  two  rounding  tablespoonfuls  butter  in  a  saucepan,  add 
three  tablespoonfuls  corn  starch,  and  one  tablespoonful  Sperry  flour,  mix, 
gradually  add  one-half  cup  hot  water,  stirring  until  smooth  and  well 
cooked.  Beat  the  yolks  of  three  eggs  till  light,  add  one  cup  sugar,  grated 
rind  and  juice  one  lemon,  add  hot  mixture,  beating  in  smoothly.  Then 
fold  in  carefully  the  stiffly  beaten  whites  of  three  eggs,  to  which  has  been 
added  while  beating  one-half  teaspoonful  lemon  extract.  Turn  into  a 
buttered  baking  dish,  stand  in  a  pan  of  hot  water  and  bake  thirty-five 
to  forty  minutes. 

Orange  Souffle 

Slice  five  oranges,  and  pour  over  them  a  cold  custard  made  of  one 
pint  of  milk,  the  yolks  of  five  eggs,  sweetened  to  taste;  beat  the  whites 
of  eggs  to  a  froth,  and  brown  carefully. 

Celery  Souffle,  Cheese  Sauce 

Cut  into  very  thin  slices,  white  inside  stalks  celery,  and  one  thin 
slice  onion,  cook  in  boiling  water  to  cover  until  tender,  then  drain,  reserv- 
ing liquid.  In  three  level  tablespoonfuls  melted  butter  cook  three  level 
tablespoonfuls  of  corn  starch,  two  level  tablespoonfuls  of  Sperry  flour, 
one-half  teaspoonful  of  salt  and  pepper  to  taste.  Add  one-half  cup  of 
celery  liquid,  and  one-half  cup  of  cream  and  cook  thoroughly.  Remove 
from  fire,  add  cooked  celery,  the  well-beaten  yolks  of  three  eggs  and 
lastly  fold  in  the  stiffly  beaten  whites  of  three  eggs.  Bake  in  a  buttered 
shallow  dish  for  about  twenty-five  minutes.  Serve  with  cheese  sauce. 
To  one  cup  cream  sauce  add  one-third  cup  grated  cheese  for  sauce. 
Season  with  paprika  and  celery  salt. 

Apple  Souffle 

Pare,  core  and  stew  four  tart  apples  in  just  enough  water  to  prevent 
burning.  Pass  through  a  sieve  when  soft.  Baked  apples  can  be  used 
as  well.  Put  one  tablespoonful  of  butter  into  a  saucepan,  add  one  cup 
boiling  water  and  one-quarter  teaspoonful  salt,  stir  in  four  level  table- 
spoonfuls  corn  starch  and  one  level  tablespoonful  Sperry  flour  dissolved 
in  four  tablespoonfuls  cold  water,  stir  and  cook  until  smooth  and  clear. 
Add  one  cup  hot  apple  pulp  sweetened  to  taste,  and  one  teaspoon- 
ful lemon  juice.  Remove  from  fire,  mix  well  and  add  three  beaten  yolks 
of  eggs,  then  fold  in  stiffly  beaten  whites  of  three  eggs.  Pour  into 
buttered  baking  dish,  shallow  rather  than  deep,  then  bake  in  moder- 
ately hot  oven  till  puffed  and  browned.  Serve  at  once  when  ready. 

Meringues 

Whisk  the  whites  of  four  small  eggs  to  a  froth,  then  stir  into  it 
one-half  pound  of  powdered  sugar;  flavor  with  vanilla  or  lemon  essence, 
and  repeat  the  whisking  until  it  will  lie  in  a  heap ;  then  lay  the 
mixture  in  lumps  on  letter  paper,  in  the  shape  of  half  an  egg,  molding 
it  with  a  spoon,  laying  each  about  half  an  inch  apart.  Then  place  the 
paper  containing  the  meringues  on  a  piece  of  hard  wood  and  put  them 
into  a  quick  oven ;  do  not  close  it.  Watch  them,  and  when  they  begin  to 
have  a  yellow  appearance,  take  them  out,  remove  the  paper  carefully 

118 


BRIDE'S   COOK   BOOK 

from  the  wood,  and  let  them  cool  for  two  or  three  minutes;  then  slip  a 
thin-bladed  knife  very  carefully  under  one,  turn  it  into  your  left  hand, 
take  another  from  the  paper  in  the  same  way,  and  join  the  two  sides 
which  were  next  the  paper  together.  The  soft  inside  may  be  taken 
out  with  the  handle  of  a  small  spoon,  the  shells  filled  with  jam,  jelly  or 
cream  and  then  joined  together  as  above,  cementing  them  together  with 
some  of  the  mixture. 

Cream  Puffs 

One  cupful  of  hot  water  and  one-half  cupful  of  butter.  Boil  the 
water  and  butter  together  and  stir  in  a  cupful  of  dry  flour  while  boiling. 
When  cool,  add  three  eggs  not  beaten.  Mix  well  and  drop  by  spoonfuls 
on  buttered  tins.  Bake  about  twenty  minutes. 

Cream. — One  cupful  of  milk,  one-half  cupful  of  sugar,  one  egg  and 
three  level  tablespoonfuls  of  Sperry  flour.  Beat  the  eggs,  sugar  and  flour 
together  and  stir  in  the  milk  when  boiling.  With  a  knife  lift  off  the  top 
of  the  puffs  and  fill. 

Boiled  Custard 

One  quart  milk,  eight  eggs,  one-half  pound  sugar;  beat  to  a  good 
froth  the  eggs  and  sugar.  Put  the  milk  in  a  tin  pan  and  set  it  in  boiling 
water;  pour  in  the  eggs  and  sugar  and  stir  it  until  it  thickens. 

Baked  Custards 

For  each  quart  of  milk  allow  four  large  or  five  small  eggs  and  three 
tablespoons  sugar.  Warm  milk;  pour  over  eggs  and  sugar  beaten  to- 
gether. Fill  small  earthen  cups  or  pudding  dish.  Stand  in  pan  of  warm 
water;  add  flavoring  to  suit,  and  bake  in  moderate  oven  till  firm  in  the 
center.  For  chocolate  custards  melt  chocolate  with  sugar. 

Tapioca  Custard 

Put  two  tablespoonfuls  fine  tapioca  in  double  boiler  with  one  pint 
milk,  cook  and  stir  till  tapioca  is  transparent.  Add  yolks  of  two  eggs 
beaten  with  three  tablespoons  sugar,  and  pinch  salt;  stir  till  thickened. 
Add  whites  whipped  to  a  stiff  froth,  then  stir  lightly  three  minute's ;  take 
from  fire,  add  flavoring  when  cooled.  If  pearl  or  lump  tapioca  is  used, 
it  must  be  soaked  in  cold  water  several  hours  before  cooking. 

Lemon  Custard 

Take  half  pound  of  loaf  sugar,  the  juice  of  two  lemons,  the  peel  of 
one  pared  very  thin,  boiled  tender  and  rubbed  through  a  sieve,  and  a  pint 
of  white  wine.  Let  all  boil  for  a  quarter  of  an  hour,  then  take  out  the 
peel  and  a  little  of  the  liquor  and  set  them  to  cool.  Pour  the  rest  into 
the  dish  you  intend  for  it.  Beat  the  yolks  of  the  eggs  and  the  whites  and 
mix  them  with  the  cool  liquor.  Strain  them  into  your  dish,  stir  them  well 
up  together,  and  set  them  on  a  slow  fire  in  boiling  water.  When  done, 
grate  the  peel  of  a  lemon  on  the  top,  brown  it  over  with  a  salamander. 
This  custard  may  be  eaten  either  hot  or  cold. 

Apple  Snow 

Core,  quarter  and  steam  three  large  sour  apples.  Rub  through  sieve, 
cool,  whip  whites  three  eggs  to  very  stiff  froth  with  one-half  cup  pow- 
dered sugar,  gradually  add  apple  and  whip  long  time  till  white  and 
stiff.  Put  in  dish  and  garnish  with  dots  of  currant  jelly. 

Floating  Island 

One  quart  milk,  four  eggs,  yolks  and  whites  beaten  separately,  four 
tablespoonfuls  of  sugar,  two  teaspoonfuls  of  extract  vanilla,  one-half 

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BRIDE'S    COOK    BOOK 

cup  of  currant  jelly.  Heat  milk  to  scalding,  but  not  boiling.  Beat 
the  yolks ;  stir  the  sugar  into  them,  and  pour  upon  them  gradually,  mix- 
ing well,  a  cup  of  the  hot  milk.  Put  into  saucepan  and  boil  until  it  begins 
to  thicken.  When  cool  flavor,  and  pour  into  a  glass  dish.  Heap  upon  top 
a  meringue  of  whites  whipped  until  you  can  cut  it,  into  which  you  have 
beaten  the  jelly,  a  teaspoon  at  a  time. 

Coffee  Cream 

Put  three-quarters  of  a  pint  of  boiled  milk  into  a  stewpan,  with  a 
large  cupful  of  made  coffee,  and  add  the  yolks  of  eight  well-beaten  eggs 
and  four  ounces  of  pounded  loaf  sugar.  Stir  the  whole  briskly  over  a 
clear  fire  until  it  begins  to  thicken,  take  it  off  fire,  stir  it  for  a  minute 
or  two  longer,  and  strain  it  through  a  sieve  on  two  ounces  of  gelatine. 
Mix  it  thoroughly  together  and  when  the  gelatine  is  dissolved,  pour  the 
cream  into  a  mold,  previously  dipped  into  cold  water,  and  set  the  mold 
on  rough  ice  to  set. 

Lemon  Cream 

Pare  into  a  pint  of  water  the  peels  of  three  large  lemons;  let  it  stand 
four  or  five  hours;  then  take  them  out  and  put  to  the  water  the  juice 
of  four  lemons  and  six  ounces  of  fine  loaf  sugar.  Beat  the  whites  of  six 
eggs  and  mix  it  all  together,  strain  it  through  a  lawn  sieve,  set  it  over  a 
slow  fire,  stir  it  one  way  until  as  thick  as  good  cream ;  then  take  it  off 
the  fire  and  stir  it  until  cold,  and  put  it  into  a  glass  dish. 

Orange  cream  can  be  made  in  the  same  way,  adding  the  yolks  of 
three  eggs. 

Raspberry  Cream 

Pound  and  sift  a  quarter  of  a  pound  of  sugar,  mix  with  it  a  quarter 
of  a  pound  of  raspberry  jam  or  jelly,  and  the  whites  of  four  eggs.  All  to 
be  beaten  together  for  one  hour,  and  then  put  in  lumps  in  a  glass  dish. 

Italian  Cream 

Take  one  quart  of  cream,  sweeten  one  pint  of  milk  very  sweet  and 
flavored  with  sherry  wine  and  vanilla.  Beat  it  and  remove  the  froth,  as 
you  make  it,  on  to  a  dish  till  it  is  all  froth.  Dissolve  a  package  of  gelatine 
in  a  little  warm  water.  Set  the  dish  containing  the  froth  into  tub  of  ice. 
Pour  the  gelatine  into  it,  stir  constantly  until  it  thickens,  then  pour  into 
molds  and  set  in  a  cool  place. 

Bavarian  Cream 

Dissolve  half  a  package  of  gelatine  in  one  quart  of  boiling  milk ;  stir 
until  it  is  dissolved,  then  add  a  pint  of  cream,  and  sweeten  to  taste.  Add 
three  tablespoonfuls  of  extract  of  vanilla.  Let  it  cool  a  little,  stirring  it 
occasionally ;  then  put  into  custard  cups,  or  in  a  mold,  and  leave  it  in  a 
cold  place  till  ready  to  use. 

Spanish  Cream 

Boil  one-half  ounce  of  gelatine  in  one-quarter  of  a  pint  of  milk,  till 
dissolved.  When  nearly  cold  strain  it  through  muslin  and  mix  with  it 
a  custard  made  of  one-quarter  of  a  pint  of  milk,  one-half  pint  of  cream, 
beaten  yolks  of  three  eggs,  any  kind  of  flavoring,  one  ounce  of 
sugar.  Stir  it  until  almost  cold,  pour  it  in  a  damp  mold  and  put  it  in  a 
cool  place  to  set.  When  wanted,  dip  into  hot  water  for  about  one- 
half  minute,  shake  it  well  to  loosen  the  edges,  place  the  dish  upon  the 
mold  and  turn  it  out  quickly.  Care  must  be  taken  that  the  custard  does 
not  curdle. 

120 


1*1  iHnttte  Irani 
FRUITS 


"PACKED  WHERE  THEY  RIPEN 
THE  DAY  THEY'RE  PICKED" 


Under  the  action  of  the  Pure  Food  Laws  which  are  proving 
Heaven's  own  benediction  to  our  generation,  it  is  not 
practicable  to  use  other  preservatives  than  Heat  in  the 
preparation  of  fruits  and  vegetables* 


READ  THE  FOLLOWING  PAGES 
THEY  WILL  INTEREST  YOU! 


121 


BRIDE'S    COOK    BOOK 


Cream  of  Corn  Soup 


Chop  the  contents  of  a  can  of  ibl  iH0nf?  Brand  corn  very  fine,  first 
draining  off  the  liquid.  Put  the  liquid  and  corn  in  a  saucepan,  add  a  cup 
of  water  and  simmer  for  fifteen  minutes,  closely  covered.  Add  salt  and 
pepper  and  a  heaping  teaspoonful  of  sugar.  Rub  to  a  paste  two  table- 
spoonfuls  of  butter  and  two  of  flour,  and  pour  upon  them  in  a  saucepan 
a  quart  of  rich  milk  into  which  a  pinch  of  soda  has  been  stirred.  Stir 
until  like  smooth  cream,  then  add  the  corn  puree.  As  soon  as  the  soup  is 
scalding  hot,  take  from  the  fire,  and  pour  it  upon  the  yolks  of  two  eggs, 
beaten  very  light,  whipping  the  eggs  all  the  while  that  you  are  adding  the 
soup.  Serve  at  once  in  heated  soup  plates.  This  is  a  delicious  puree. 

Cream  of  Pea  Soup 


Turn  the  liquor  from  a  can  of  Btfl  Hunt*  Brand  peas,  and  cover  them 
with  cold  water.  In  twenty  minutes  drain  the  peas,  cover  with  a  pint  of 
slightly  salted  hot  water,  and  boil  until  very  soft,  adding  a  lump  of  sugar 
while  cooking.  Rub  through  a  colander  into  a  pint  of  milk  that  has  been 
heated  and  thickened  with  a  paste  of  a  tablespoonful,  each,  of  butter  and 
flour.  Return  to  the  fire  for  a  minute,  whipping  hard  while  it  is  reaching 
the  scalding  point,  then  serve. 


Cream  of  Spinach  Soup 

Turn  out  the  contents  of  a  can  of  ifcl  Mantt  Brand  spinach  and  chop 
the  vegetable  very,  very  fine.  Thicken  a  quart  of  milk  with  a  tablespoon- 
ful of  butter  rubbed  to  a  paste  with  a  tablespoonful  of  cornstarch,  adding 
a  pinch  of  soda,  and  keep  hot  in  a  double  boiler  at  the  side  of  the  range 
while  you  add  to  the  spinach  a  cup  of  hot  salted  water,  a  tiny  pinch  of 
soda,  and  seasoning  to  taste.  Cook  for  five  minutes,  or  until  the  boiling 
point  is  reached,  then  rub  the  spinach  through  a  colander  into  the  milk, 
beating  this  steadily.  Take  from  the  fire  and  serve  at  once. 


Tomato  Soup 

Into  a  quart  of  soup  stock  that  has  been  skimmed  and  seasoned,  turn 
the  contents  of  a  can  of  !*l  HHmtte  Brand  tomatoes.  Put  over  the  fire, 
bring  to  a  boil  and  cook  for  ten  minutes.  Run  through  a  fine  strainer, 
return  to  the  fire,  season  with  salt,  pepper  and  a  few"  drops  of  kitchen- 
bouquet,  and  stir  in  two  heaping  tablespoonfuls  of  raw  rice  that  has  been 
carefully  washed.  Set  the  soup  where  it  will  simmer  gently,  but  not 
boil  hard.  When  the  rice  is  tender,  add  a  teaspoonful  of  granulated  sugar 
to  the  soup,  and  serve. 

Cream  of  Tomato  Soup 

Rub  the  contents  of  a  can  of  U?l  Mant?  Brand  tomatoes  through  a 
strainer,  and  put  over  the  fire  with  a  heaping  teaspoonful  of  granulated 
sugar,  a  teaspoonful  of  onion  juice  and  a  pinch  of  baking  soda.  When 
the  tomatoes  are  scalding  hot,  cook  together  in  another  saucepan  two 

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BRIDE'S    COOK    BOOK 

tablespoonfuls  of  butter  and  a  heaping  tablespoonful  of  flour,  and  pour 
upon  them  a  quart  of  fresh  milk.  When  this  has  been  stirred  to  the 
consistency  of  rich  cream,  season  the  tomatoes  with  salt  and  pepper 
to  taste  and  beat  the  milk  gradually  into  them.  Take  at  once  from 
the  fire,  turn  into  bouillon-cups  or  soup-plates,  and  put  a  large  spoon- 
ful of  unsweetened  whipped  cream  on  the  surface  of  each  plate  or  cup 
of  soup. 

Scalloped  Asparagus 

Drain  ifcl  Monte  Brand  asparagus,  cut  off  the  tips,  with  about  an 
inch  of  the  stalk — saving  the  stalks  for  soup.  Cover  the  tips  with  boil- 
ing, salted  water,  and  simmer  for  five  minutes.  Drain,  and  put  in  the 
bottom  of  a  buttered  pudding-dish.  Sprinkle  with  salt  and  pepper, 
and  cover  with  three  hard-boiled  eggs,  chopped  very  fine,  and  sea- 
soned. Over  these  pour  a  white  sauce,  and  sprinkle  this  with  crumbs 
and  bits  of  butter.  Set  in  the  oven  for  fifteen  minutes  and  serve. 


Asparagus   Loaf 

Cut  the  top  from  a  loaf  of  stale  bread,  and  scoop  out  the  inside, 
leaving  a  hollowed  loaf,  like  an  empty  box.  Lay  the  cover  on  top  of 
the  loaf,  and  set  in  the  oven  with  the  door  open  until  very  dry,  but 
not  browned.  Cook  2M  Monte  Brand  asparagus  tips  in  hot  water 
for  ten  minutes,  drain,  and  stir  into  them  a  white  sauce  made  by  cook- 
ing together  a  tablespoonful  each  of  butter  and  flour,  and  pouring  upon 
them  a  gill  of  milk  and  one  of  cream,  and  seasoning  to  taste.  Stir 
until  smooth  and  thick  before  adding  the  asparagus  tips.  Fill  the  hol- 
lowed loaf  with  this  mixture,  set  in  the  oven  until  heated  through,  or  for 
five  minutes,  and  send  to  the  table. 

Asparagus   Cups 

Cut  stale  bread  into  slices  one-and-half  inches  thick  and  remove 
the  crusts.  With  a  biscuit-cutter  press  half-way  through  each  slice, 
and  remove  the  crumb  from  the  center.  Set  these  cuplike  slices  in 
the  oven,  and,  when  hot,  brush  over  with  melted  butter  and  brown 
lightly.  Prepare  canned  B*l  Monte  Brand  asparagus  tips  according 
to  the  directions  for  Asparagus  Loaf,  fill  the  cups  with  the  mixture,  make 
these  very  hot  in  the  oven,  and  serve. 

Tomato  Aspic  Salad 

Drain  all  the  liquor  from  a  can  of  JW  Monte  Brand  tomatoes. 
Soak  a  half-box  of  gelatine  for  a  half-hour  in  a  cupful  of  cold  water. 
Put  the  tomato  liquor  into  a  saucepan  with  a  bay  leaf,  a  half  teaspoon- 
ful  of  onion  juice  and  a  sprig  of  parsley.  Season  with  salt  and  white 
pepper,  and  bring  to  a  boil.  Simmer  for  twenty  minutes,  stir  in  the 
soaked  gelatine,  add  a  teaspoonful  of  sugar  and,  as  soon  as  the  gela- 
tine is  dissolved,  take  from  the  fire  and  strain  through  a  flannel  jelly- 
bag.  Pour  into  a  wet  melon  mold  or  into  a  border  mold,  and  set  in 
a  cold  place  to  form.  When  stiff  turn  out  upon  platter  and  serve  gar- 
nished with  lettuce  leaves,  pouring  a  mayonnaise  over  it. 

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BRIDE'S    COOK    BOOK 

Beet  and  Celery  Salad 

Drain  itel  Mont?  Brand  canned  beets,  and  scoop  out  the  insides. 
Cut  crisp  celery  into  small  bits  and  mix  with  a  rich  mayonnaise.  Fill 
the  beets  with  this  mixture  and  set  them  in  the  ice  until  very  cold.  Put 
two  crisp  lettuce  leaves  on  one  plate,  lay  the  stuffed  beets  on  this  and 
send  to  the  table. 

Macedoine  Salad 


Drain  the  liquor  from  JW  JHmtfr  Brand  canned  tomatoes,  and  cut 
into  bits  of  uniform  size  enough  tomatoes  to  make  a  half-cupful;  add 
to  them  a  half  cupful  of  Jfcl  Mont?  Brand  canned,  drained  peas,  a  half 
cupful  of  Ik!  Mont?  Brand  canned  string  beans,  a  half  cupful  of  celery 
cut  into  bits,  and  two  hard-boiled  eggs,  cut  into  bits.  Season  all  with 
salt  and  pepper  and  set  in  the  ice  until  very  cold,  then  mix  with  a  French 
dressing  and  heap  the  vegetables  on  crisp  lettuce  leaves. 

Spinach  and  Egg  Salad 

Boil  eight  eggs  hard,  cut  in  half  and  remove  the  yolks.  Drain  a 
can  of  Btfl  Mont?  Brand  spinach  and  chop  very  fine  or  put  through  a 
meat  chopper.  Rub  the  egg  yolks  to  a  paste  with  a  tablespoonful  of 
melted  butter;  work  into  this  .the  spinach,  adding  more  melted  butter 
if  necessary  to  make  a  paste  that  can  be  handled.  Season  with  salt 
and  pepper,  and  make  the  mixture  into  balls.  Cut  off  the  ends  of  the 
halved  egg-whites  so  that  they  may  stand.  Fit  into  each  one  of  these 
one  of  the  balls,  and  arrange  on  a  lettuce-lined  platter.  As  there  will 
be  some  of  the  paste  left  over,  make  it  all  up  into  round  balls,  and  gar- 
nish the  edge  of  the  dish  with  them.  Pour  over  all  mayonnaise  dress- 
ing. This  is  a  pretty  and  delicious  dish. 

Bean,   Beet  and  Spinach  Salad 

Drain  the  liquor  from  a  can  of  29*1  Mont?  Brand  string  beans  and 
put  them  on  the  ice;  drain  the  liquor  from  a  can  of  ®*1  Mont?  Brand 
beets,  and  cut  these  into  dice  of  uniform  size,  and  put  on  the  ice;'  press 
the  water  from  a  can  of  J&?1  Mont?  Brand  spinach,  chop  it  coarsely,  and 
put  this  also  on  the  ice.  When  the  vegetables  are  chilled,  mound  the 
spinach  in  the  center  of  a  platter,  put  a  ring  of  the  beet-dice  around  this, 
arrange  about  the  beets  a  ring  of  string  beans,  and  border  these  with 
crisp  lettuce  leaves.  Drench  all  with  French  dressing,  and  serve. 

Stewed  Corn 

Turn  the  contents  of  a  can  of  U*l  Mont?  Brand  corn  into  a  fine 
colander.  Hold  under  the  cold  water  faucet  and  wash  off  the  corn, 
then  turn  into  a  saucepan.  Cover  with  slightly  salted  boiling  water 
and  stew  for  ten  minutes,  or  until  the  kernels  are  as  tender  as  desired. 
Drain  off  the  hot  water,  add  a  cup  of  milk  into  which  has  been  stirred 
a  tablespoonful  of  butter  and  beat  all  until  very  hot,  then  serve.  If 
preferred  the  milk  may  be  thickened  by  adding  a  heaping  teaspoonful 
of  flour  to  the  butter  before  putting  this  into  the  milk. 

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BRIDE'S    COOK    BOOK 


Corn   and   Tomatoes 


Chop  the  pulp  from  a  can  of  ®rl  Ulnnf*  Brand  tomatoes  into 
small  pieces,  and  put  it  with  the  drained  contents  of  a  can  of  Utl  iUcut? 
Brand  corn  together  in  a  saucepan.  Stew  for  fifteen  minutes,  season 
with  sugar,  salt  and  pepper,  thicken  with  butter  and  flour,  and  turn  into 
a  baking  dish,  strewing  buttered  crumbs  over  the  top.  Bake  for  fifteen 
minutes. 

Corn   and   Potatoes 


Drain  the  contents  of  a  can  of  1UI  iUante  Brand  corn,  and  turn 
the  kernels  into  a  frying  pan  containing  melted  butter.  Cut  cold  boiled 
potatoes  into  dice,  and  add  two  cupfuls  of  these  to  the  corn  in  the  pan. 
Toss  and  stir  all  together  until  the  potatoes  are  lightly  browned,  sprinkle 
with  salt  and  pepper  and  turn  into  a  heated  vegetable  dish. 

Tomatoes,  Corn  and  Green  Peppers 

Cut  the  tops  from  green  peppers,  remove  with  a  sharp  knife  the 
inner  membrane  and  seeds,  and  put  into  a  bowl.  Pour  over  the  peppers 
enough  boiling  water  to  cover  them,  and  leave  in  this  water  until  it 
is  cold.  This  process  draws  out  the  hot  taste  from  the  vegetable. 


Empty  a  can  of  H?l  jifant?  Brand  tomatoes  into  a  colander,  and 
drain  off  the  liquor.  Chop  the  pulp  and  mix  it  with  the  chopped  kernels 
of  a  can  of  $rl  Mantt  Brand  corn.  Add  sugar  to  taste,  and  season 
with  salt  and  pepper.  Add  enough  cold  boiled  rice  to  hold  the  vege- 
tables together,  and  fill  the  peppers  with  this  mixture.  Put  into  a 
baking  dish,  pour  the  tomato  liquid  about  the  base  of  the  peppers,  and 
cook  until  the  peppers  are  tender.  Transfer  to  a  hot  dish,  add  to  the 
tomato  liquor  in  the  pan,  sugar,  salt  and  pepper  to  taste,  thicken  it 
with  flour  rubbed  into  butter,  and  pour  around  the  stuffed  peppers. 

Corn  Omelette 

Beat  six  eggs  very  light,  and  add  salt  and  pepper.  Make  a  pint 
of  white  sauce,  and  into  this  stir  the  contents  of  a  can  of  51*1  Mant? 
Brand  corn,  first  draining  off  the  liquor.  Season  with  a  little  sugar, 
salt  and  white  pepper.  Turn  the  eggs  into  an  omelette  pan,  and  when 
the  omelette  is  set,  spread  it  with  half  of  the  corn  mixture,  fold  it  over, 
transfer  to  a  heated  platter,  and  pour  the  remainder  of  the  corn  and 
sauce  about  the  omelette.  Serve  at  once. 


Scalloped   Tomatoes 


Rub  the  contents  of  a  can  of  BH  Hlmti?  Brand  tomatoes  through 
a  colander.  Season  with  a  heaping  teaspoonful  of  sugar,  and  salt  and 
pepper  to  taste.  Butter  a  pudding  dish  and  put  into  the  bottom  of  it 
a  layer  of  tomatoes,  sprinkle  well  with  bread  crumbs,  and  scatter  bits 
of  butter  over  these.  Put  in  more  tomatoes,  and  more  crumbs  until 
the  dish  is  full,  having  the  top  layer  of  buttered  crumbs.  Set  the  dish 
in  the  oven,  covered,  for  a  half-hour,  uncover  and  brown. 

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BRIDE'S    COOK    BOOK 
Creamed  Spinach 


Drain  the  liquid  from  a  can  of  Ifcl  Mantt  Brand  spinach  and  put 
it  into  the  inner  vessel  of  a  double  boiler.  Steam  until  very  hot  and 
soft.  Take  from  the  fire,  chop  very  fine,  or  put  through  a  food-chopper. 
Return  to  the  fire,  add  a  tablespoonful  of  butter  and  a  gill  of  thick 
cream  into  which  a  pinch  of  soda  has  been  stirred.  With  a  wire  egg- 
whip  beat  the  mixture  as  light  as  possible,  adding  more  cream  if  neces- 
sary to  make  very  soft.  Season  to  taste,  heap  on  a  hot  platter,  garnish 
with  triangles  of  toast  and  serve. 

Boiled  Spinach 

Open  a  can  of  BH  Ulnttte  Brand  spinach  and  pour  out  the  con- 
tents an  hour  or  two  before  using.  Drain,  cover  with  salted  water,  and 
simmer  for  ten  minutes,  adding  a  generous  pinch  of  baking  soda  to 
the  water  in  which  the  vegetable  is  cooked.  Drain,  chop  the  spinach 
very,  very  fine,  beating  into  it  as  soon  as  chopped  a  tablespoonful  of 
melted  —  not  hot  —  butter.  Add  salt  and  pepper  to  taste,  mound  the 
spinach  on  a  hot  dish,  garnish  with  slices  of  hard-boiled  egg,  and  serve. 

Spinach  and  Eggs 


Drain  canned  5*1  iHmtte  Brand  spinach,  and  chop  small.  Cook 
together  in  a  frying  pan  two  tablespoonfuls  of  flour  and  one  tablespoon- 
ful of  butter  and  stir  the  spinach  into  this  with  three  tablespoonfuls  of 
cream.  Season,  and  stir  over  the  fire  for  three  minutes,  taking  care 
not  to  allow  the  mixture  to  scorch.  Take  from  the  fire,  and,  when  the 
spinach  begins  to  cool,  line  the  bottom  and  sides  of  nappies  with  it, 
leaving  a  hollow  in  the  center.  Into  this  hollow  break  a  fresh  egg, 
put  a  little  butter  on  top  of  it,  sprinkle  with  salt  and  pepper,  and  set 
in  the  oven  until  the  white  of  the  eggs  has  formed.  Serve  as  an  entree 
or  luncheon  dish. 


Asparagus   on   Toast 


Drain  the  water  from  canned  5*1  iUtfttfr  Brand  asparagus  and  lay 
the  stalks  at  full  length  in  an  asparagus  boiler.  Cover  with  salted  boil- 
ing water,  and  leave  just  long  enough  to  heat  the  stalks  through.  Have 
ready  a  platter  of  crustless  toast,  moisten  these  slightly  by  sprinkling 
them  with  a  fe\v  drops  of  asparagus  water,  and  lay  the  stalks  on  this  — 
all  the  heads  turned  in  one  direction.  Pass  a  white  sauce  with  the  dish, 
or,  if  preferred,  pour  melted  butter  over  the  heads  of  the  stalks. 


Asparagus  Tips 

Canned  Hj?l  Ulnttt*  Brand  asparagus  tips  may  be  prepared  exactly 
according  to  the  former  recipe,  and,  when  hot,  may  be  stirred  into  the 
white  sauce  and  then  poured  over  rounds  of  toast. 

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BRIDE'S    COOK    BOOK 
Asparagus  a  la  Vinaigrette 

Drain  the  stalks  from  a  can  of  Hrl  Mtttttt  Brand  asparagus,  cover 
with  boiling  water,  drain  as  soon  as  heated,  and,  while  hot,  pour  over 
them  a  dressing  made  by  mixing  six  tablespoonfuls  of  salad  oil,  two 
tablespoonfuls  of  vinegar,  a  saltspoonful  of  salt  (or  more,  if  liked),  a 
saltspoonful  of  French  mustard,  and  a  dash  of  paprica.  Beat  this  dress- 
ing to  an  emulsion  before  putting  it  on  the  asparagus,  then  set  all  in 
the  ice  until  the  stalks  are  chilled  through. 

Beets  With  Vinegar  Sauce 

Turn  the  'B*l  iUflttt?  Brand  beets  from  the  can  and  heat  them  in 
the  liquor  in  which  they  were  canned.  Drain,  and  put  them  into  a 
vegetable  dish  to  keep  hot.  Melt  in  a  frying  pan  two  tablespoonfuls 
of  butter  and  stir  into  it  five  tablespoonfuls  of  vinegar  and  a  little  pepper 
and  salt.  When  boiling  hot,  pour  over  the  beets,  and  serve. 

Boiled  String  Beans 

Heat  the  B*I  iHmtt*  Brand  of  beans  to  the  boiling  point  in  the 
liquor  in  which  they  were  canned,  drain  off  the  liquid,  add  salted  boil- 
ing water,  and  cook  for  ten  minutes  slowly.  Drain  again,  season  with 
salt  and  pepper,  and  stir  in  a  great  lump  of  butter.  When  this  is  melted, 
serve.  Or,  if  preferred,  pour  a  white  sauce  over  the  beans,  instead  of 
the  butter. 


String  Beans  With  Brown  Sauce 


*  Drain  the  HH  Hlonte  Brand  of  beans  and  cover  with  boiling  water. 
Cook  for  five  minutes.  Heat  a  pint  of  strained  beef-stock,  well  sea- 
soned; drain  the  beans,  and  stir  them  into  this.  Simmer  for  five  min- 
utes more,  drain  again,  and  put  into  a  colander  to  keep  hot.  Rub  to- 
gether two  tablespoonfuls  of  browned  flour,  a  half-teaspoonful  of 
kitchen  bouquet,  and  a  gill  of  cold  water,  making  a  paste  that  is  free 
from  lumps.  Stir  this  into  the  stock  in  wrhich  the  beans  were  boiled, 
and,  when  you  have  a  smooth,  brown  sauce,  turn  into  it  the  beans, 
toss  and  stir  until  smoking  hot,  and  serve  in  a  heated  vegetable-dish. 

Pea  Souffle 

Drain  the  liquor  from  a  can  of  B*l  iltmtitf  Brand  peas,  put 
them  into  a  double  boiler,  add  pepper  and  salt  and  a  generous  tea- 
spoonful  of  granulated  sugar  and  cook  until  very  soft.  Drain  ;  rub 
through  a  colander,  and  mash  with  the  back  of  a  silver  spoon,  adding 
melted  butter  until  you  have  a  smooth  paste.  Beat  three  eggs  well, 
add  to  them  two  cups  of  milk,  and  beat  this  liquid  gradually  into  the 
pea-paste,  whipping  all  very  light.  Turn  into  a  buttered  pudding  dish 
and  bake,  covered,  for  fifteen  minutes,  uncover  and  bake  to  a  delicate 
brown.  Serve  as  soon  as  done.  This  is  a  delicious  dish. 

127 


BRIDE'S    COOK    BOOK 
Green  Pea  Fritters 


Make  a  soft  paste  of  canned  Ih?l  fHflttte  Brand  peas  as  directed 
in  the  last  recipe.  Into  this  paste  beat  a  teaspoonful  of  butter,  a  little 
salt  and  pepper,  four  eggs,  beaten  very  light,  a  cupful  of  milk,  and 
enough  prepared  flour  to  make  a  stiff  batter,  or  about  a  cupful.  Drop 
this  mixture  by  the  spoonful  upon  a  buttered  griddle,  and,  when  brown 
on  one  side,  turn  and  brown  on  the  other. 


Green  Pea  Balls 


Drain  the  liquor  from  a  can  of  UH  iHmtte  Brand  peas,  and  boil 
tender  in  salted  water.  Drain,  rub  through  a  colander,  and  work  into 
them  a  tablespoonful  of  butter  rubbed  smooth  in  two  tablespoonfuls  of 
flour,  a  gill  of  cream,  a  teaspoonful  of  sugar,  salt  and  pepper  to  taste, 
and  two  beaten  eggs.  Put  into  the  inner  vessel  of  a  double  boiler  and 
stir  this  mass  until  it  has  cooked  long  enough  to  be  boiling  hot  all 
through.  Take  from  the  fire  and  set  away  to  cool.  When  cold,  flour 
the  hands  and  make  into  small  balls  of  uniform  size.  Dip  in  beaten 
egg  and  then  in  cracker  dust  and  set  in  a  cold  place  for  at  least  an  hour 
before  frying  in  deep,  boiling  fat.  Serve  with  white  sauce  poured  around 
them. 


Peas  and  Carrots,  Creamed 

Scrape  carrots,  boil  until  tender,  and  cut  into  small  dice  of  uniform 
size.  Drain  the  liquor  from  a  can  of  HH  Htmtttf  Brand  peas,  cover 
with  salted  boiling  water  and  simmer  for  five  minutes.  Drain,  mix  the 
carrot-dice  with  the  peas,  cover  with  boiling  water  and  cook  together 
for  three  minutes,  then  drain,  season  to  taste,  pour  into  them  a  well- 
seasoned  white  sauce,  stir  over  the  fire  for  one  minute,  and  serve. 


Baked  Spinach 


Drain  canned  UH  Mnttfr  Brand  spinach  and  chop  very  fine.  Into 
this  chopped  mass  beat  four  beaten  eggs,  a  tablespoonful  of  flour  stirred 
into  a  cup  of  cream,  salt  and  pepper  to  season,  and  a  tablespoonful  of 
melted  butter.  Beat  long  and  hard,  turn  immediately  into  a  greased 
baking  dish,  and  set  in  the  oven.  Bake  to  a  light  brown  and  serve  as 
soon  as  possible. 


Baked  Tomato  Omelet 

Drain  the  liquor  from  a  can  of  5*1  HJrmte  Brand  tomatoes,  and  chop 
the  tomatoes.  Season  them  to  taste  and  put  into  the  bottom  of  a  pud- 
ding dish.  Beat  five  eggs  very  light,  whipping  into  them  a  cupful  of 
crumbs  that  have  been  soaked  for  an  hour  in  enough  milk  to  make  them 
very  soft.  Season  with  salt  and  pepper,  and  whip  in  a  tablespoonful  of 
Parmesan  cheese.  Pour  into  the  pudding  dish  and  cook  in  a  hot  oven 
until  light  brown  and  puffy.  Serve  immediately. 

128 


BRIDE'S    COOK    BOOK 
Creamed  Beets 


Drain  the  liquor  from  a  can  of  iW  fKmtttf  Brand  beets,  and  cut  the 
beets  into  slices  a  quarter  of  an  inch  thick.  Make  a  rich  white  sauce  and 
turn  the  beets  into  these.  Season  with  salt  and  pepper  and  toss  and  turn 
until  very  hot. 

Beets  With  Vinegar  Sauce 

Turn  the  '5*1  iHmtt?  Brand  beets  from  the  can  and  heat  them  in  the 
liquor  in  which  they  were  canned.  Drain,  and  put  them  into  a  vegetable 
dish  to  keep  hot.  Melt  in  a  frying  pan  two  tablespoonfuls  of  butter  and 
stir  into  it  five  tablespoonfuls  of  vinegar  and  a  little  pepper  and  salt. 
When  boiling  hot,  put  over  the  beets,  and  serve. 

Beets  Stuffed  With  Peas 

Select  33*1  Mmttr  Brand  beets.  Drain  the  liquor  from  a  can  of 
&?l  itUnttr  Brand  peas,  and  heat  in  a  little  boiling  water.  Drain,  add  a 
spoonful  of  melted  butter  and  salt  and  pepper  to  taste,  and  fill  the 
hollowed  beets  with  them.  Set  in  the  oven  for  a  few  minutes,  pour  over 
all  hot,  melted  butter  and  serve. 


Tomatoes  and  Eggs 

Boil  eight  eggs  hard,  and  cut  into  thick  slices.  Turn  the  contents  of 
a  can  of  Hrl  JJUmte  Brand  tomatoes  into  a  saucepan  and  stew  for  ten 
minutes,  seasoning  to  taste,  and  thickening  with  three  teaspoonfuls  of 
cornstarch  rubbed  into  a  tablespoonful  of  butter.  Take  from  the  fire.  In 
the  bottom  of  a  buttered  dish  put  a  layer  of  crumbs,  make  these  very  wet 
with  the  tomatoes,  and  lay  on  them  slices  of  eggs  sprinkling  with  salt 
and  pepper.  Put  in  another  thin  layer  of  crumbs,  and  pour  in  more 
tomatoes,  laying  more  egg  slices  on  these.  When  the  eggs  are  all  used 
pour  in  all  the  tomatoes,  sprinkle  these  with  buttered  crumbs  and  set  for 
five  minutes  in  the  oven,  or  until  heated  well.  Serve  in  the  dish  in  which 
the  ingredients  were  baked. 


129 


EVERYBODY  LIKES 


Because  They  Are 

Best  for  Children  Healthful  and  Sweet 

Best  for  Cooking  Nourishing  Fruit 

Better  than  Candy  Economical  Food 


Thoroughly  Brushed,  Dry  and  Clean 

Not  Processed,  Not  Wet  and  Sticky 
SOLD  BY  ALL  GROCERS 


GROWN  AND  PACKED  BY 

AMERICAN    VINEYARD    CO 

San  Francisco,  Cal. 


130 


BRIDE'S    COOK    BOOK 


Tapioca  Fruit  Pudding 

Soak  1  cup  tapioca  in  1  quart  of  water  over 
night ;  add  1  cup  sugar,  1  cup  Not-A-Seed  Rai- 
sins, 1  pineapple  sliced  very  thin,  or  5  apples 
pared  and  sliced  thin.  If  needed,  add  a  little 
warm  water.  Bake  \Vz  hours.  Beat  whites  of 
2  eggs  to  a  stiff  froth, and  2  tablespoons  pulver- 
ized sugar,  spread  over  pudding  and  brown. 
Serve  with  cream. 

Raisin   and  Apple   Tapioca 

Boil  %  cup  tapioca  in  1  quart  boiling  water 
with  Vz  teaspoon  salt  in  double  boiler  until  trans- 
parent. Core  and  pare  7  or  8  tart  apples,  put 
them  in  a  deep  round  dish,  fill  apples  with  Not- 
A-Seed  Raisins,  sprinkle  Vz  cup  sugai  over  the 
apples,  then  pour  on  the  boiled  tapioca.  Bake 
until  the  apples  are  soft;  serve  hot  or  cold  with 
cream. 

Steamed  Indian  Pudding  With  Raisins 

Scald  2  cups  Indian  Meal  with  boiling  water, 
add  1  teaspoonful  salt,  %  cup  molasses,  1  cup 
Not-A-Seed  Raisins.  Dissolve  Vz  teaspoon  soda 
in  warm  water  and  add  to  the  meal,  adding  warm 
water  enough  to  make  a  batter  that  will  pour. 
Turn  into  a  well-greased  pail,  cover  tightly  a;ad 
boil  steadily  three  hours. 

Raisin  Rice  Pudding 

Boil  rice  until  tender.     One  quart  milk,  3  eggs 

beaten    light,    4    tablespoons    sugar,     1     teaspoon 

vanilla,   1%    cups  cooked  rice,  1  cup  raisins.    Put 

in  dish,  grate  nutmeg  over  top ;  bake  until  brown. 

Raisin  Pudding 

Put  4  level  teaspoons  well-washed  rice,  1  tea- 
spoon salt,  4  teaspoons  sugar  and  Vz  cup  raisins, 
with  one  quart  milk,  into  a  pudding  pan  and  let 
it  stand  on  back  of  stove  until  rice  is  swollen; 
bake  in  a  moderate  oven  until  soft  and  creamy; 
serve  with  cream. 

Sweet   Plum   Pudding 

(Not  too  rich).  One  cup  suet  chopped  fine,  1 
cup  molasses,  1  cup  milk  (sour  preferred),  1  cup 
raisins  and  1  It),  figs,  chopped  fine,  3l/2  cups 
flour,  2  eggs,  1  teaspoon  cloves,  2  teaspoons  cin- 
namon, 1  grated  nutmeg,  a  little  salt,  1  teaspoon 
soda  dissolved  in  a  little  warm  water.  Fill 
mould  two-thirds  full  and  steam  3  hours. 
English  Plum  Pudding 

Take  1  pound  Not-A-Seed  Raisins,  mix  _with 
them  a  pound  of  currants  and  %  pound  minced 
orange  peel,  dust  over  %  pound  flour.  Chop  fine 
1  pound  suet,  add  to  it  %  pound  of  brown  sugar, 
V2  nutmeg  grated,  %  pound  stale  dry  bread 
crumbs.  Mix  all  the  ingredients  together,  beat 
5  eggs,  without  separating,  until  light,  add  to 
them  l/z  pint  grape  or  orange  juice,  pour  over 
the  dry  ingredients  and  mix  thoroughly.  The  mix- 
ture should  not  be  wet,  but  each  particle  should 
be  moistened.  Pack  this  into  small  greased 
kettles  or  moulds;  it  will  fill  2  3- In.  kettles. 
Put  on  the  covers,  stand  the  moulds  in  the  steamer 
and  steam  steadily  for  10  hours.  The  easier  way 
is  to  get  the  ingredients  ready  the  night  before ; 
mix  and  put  them  on  early  in  the  morning,  allow- 
ing them  to  cook  all  day.  Take  from  the  steamer, 
remove  the  lids  of  the  kettles  or  moulds,  and 
allow  the  puddings  to  cool,  then  replace  lids  and 
put  puddings  away.  They  will  keep  in  a  cool 
place  for  several  months  or  a  year. 
Raisin  Cake 

Put  1  pound  butter  into  a  basin,  warm  it,  beat 
it  to  a  cream  and  add  gradually  1  pound  sifted 
flour,  the  same  of  crushed  loaf  sugar,  and  the 
yolks  of  6  eggs.  Stir  these  well,  and  when  they 
are  incorporated  add  a  wineglass  brandy,  1 
grated  nutmeg,  1  teaspoon  water,  and  lastly  the 
whites  of  6  eggs  whipped  to  a  froth.  Work  well 
until  the  mixture  has  a  light  and  creamy  appear- 
ance, then  add  1  pound  Not-A-Seed  Raisins 
finely  chopped  and  sprinkled  over  with  1  break- 
fast cup  flour  to  make  them  mix  easier.  Pour 
the  cake  mixture  into  a  tin  or  mould  lined  with 
well-buttered  paper,  bake  1%  hours,  turn  it  out 
when  done  and  it  is  ready  for  use.  A  few  rose 
leaves  steeped  in  the  brandy  will  add  to  the 
flavor  of  the  cake. 


Splendid   Raisin   Cake 

Quarter  cup  butter  or  lard,  1  cup  sugar,  ^ 
cup  milk,  2~Vz  teaspoons  baking  powder,  2  eggs, 
Vz  teaspoon  vanilla,  1  %  cups  flour,  1  ^4  cups 
raisins.  Cream  butter  and  add  sugar  gradually. 
Add  beaten  eggs  and  milk.  Add  the  flour  sifted 
with  baking  powder,  vanilla  and  raisins.  Bake 
in  layer  tins  about  20  to  30  minutes.  Filling — 
Whip  l1/^  cups  heavy  cream  until  stiff,  add  Vz 
teaspoon  vanilla,  2  teaspoons  powdered  sugar, 
3  *4  cups  chopped  raisins. 

Raisin  Pie 

Wash  1  pound  raisins  and  stew  them  a  few 
minutes  in  a  very  little  water.  Add  a  few  drops 
lemon  and  sweeten  to  taste.  Stir  in  enough  corn- 
starch  to  thicken  slightly  and  add  a  small  piece 
of  butter.  Beat  the  yolk  of  1  egg  to  each  pie, 
and  use  all  the  egg  for  filling,  and  make  the  pies 
with  a  top  crust.  One  pound  of  these  raisins 
will  make  2  or  3  good  pies,  and  they  are  economi- 
cal because  taking  much  less  sugar  than  other 
pie  fruits.  A  large  percentage  of  the  weight  of 
these  Raisins  is  Natural  Grape  Sugar. 
Raisin  Pie  (Without  Eggs) 

Two  cups  raisins,  Vz  teaspoon  cinnamon,  Vz 
tablespoon  butter,  y2  cup  sugar,  tablespoon  flour 
and  a  pinch  of  salt.  Cover  raisins  with  boiling 
water,  add  cinnamon  and  cook  20  minutes.  Mix 
sugar,  salt  and  flour  and  sprinkle  Vz  on  lower 
pie  crust;  add  raisins  and  sprinkle  with  other  Vz 
of  sugar,  etc.  Add  few  dots  of  butter  and  upper 
crust  and  bake. 

Raisin  and  Almond  Cake 

One  pound  sifted  flour,  Vz  pound  butter,  % 
pound  sugar,  2  eggs,  Vz  teaspoon  ground  ginger, 
1  teaspoon  ground  cinnamon,  4  ounces  almonds 
blanched  and  chopped  very  fine,  2  ounces  Not-A- 
Seed  Raisins  finely  chopped.  Mix  all  the  dry  in- 
gredients together,  then  rub  in  the  butter,  add 
pegs  and  essence  last  of  all:  roll  out  Vz  inch 
thick ;  cut  in  fancy  shapes  and  bake  in  slow  oven. 
Raisin  and  Walnut  Cookies 

One  and  one-half  cups  sugar,  1  cup  butter.  3 
eggs,  1  cup  each  walnuts  and  Not-A-Seed  Rai- 
sins, the  raisins  chopped  with  the  walnuts,  1  tea- 
spoon each  of  cloves,  cinnamon  and  vanilla,  •  1 
teaspoon  soda,  3  cups  flour,  or  enough  to  make  a 
stiff  dough. 

Home-Made  Raisin  Bread 

One  pint  water,  1  pint  sweet  milk,  2  ounces 
sugar,  1  ounce  salt.  2  ounces  lard,  1%  ounces 
compressed  yeast.  2  pounds  raisins,  4  pounds 
flour.  Have  milk  and  water  warm.  Dissolve 
yeast  in  water.  Mix  douarh  thoroughly.  Let 
dough  raise  well,  then  punch  down  and  let  raise 
again.  Mould  in  round  loaves  and  when  raised 
bake  in  hot  oven  of  about  450  degrees.  When 
potato  yeast  is  used,  use  1  pint  yeast  and  1  pint 
milk  or  water. 

Raisin  Brown  Bread 

Three  cups  yellow  corn  meal,  \Vz  cups  gra- 
ham flour,  \Vz  cups  white  flour.  1  cup  N.  O. 
miolasses,  1  teaspoon  soda  dissolved  in  Vz  CUP 
hot  water,  1  teaspoon  snlt,  enough  sour  milk 
to  make  a  soft  batter.  Mix  flour  and  salt,  then 
molasses  with  soda.  Stir  until  fonmy,  then  add 
milk  and  \Vz  CUPS  raisins.  Fill  mould  half 
full  and  steam  3  hours. 

Raisin  Loaf   Cake 

A  piece  of  raised  dough,  Vz  cup  butter,  1  cup 
sugar,  3  eggs  well  beaten.  1  cup  walnuts 
chopped.  1  pound  Not-A-Seed  Raisins,  1  table- 
spoon cinnamon.  Mix  well  and  let  raise  until 
light;  bake  in  mould. 

Raisin  Cookies 

One  pound  sugar,  1  pound  dark  brown  sugar, 
1  pound  butter,  \Vz  pounds  raisins,  2%  pounds 
flour,  Vz  cup  molasses.  8  eggs,  cinnamon  and 
cloves  to  taste,  1  teaspoon  soda  dissolved  in  a 
little  hot  water.  Cream  butter  nnd  sugar  as  for 
regular  cake  and  mix  accordinsrlv.  Drop  a  tea- 
snoonful  on  a  buttered  pan  nnd  it  should  spread 
iike  n  cookie.  If  too  thin,  a  little  more  flour  may 
be  added. 


Not-A-Seed   Raisins 
AMERICAN  VINEYARD  CO. 

131 


HINTS  ON  COOKING  AND  SERVING 

Vegetables  should  be  boiled  in  soft  water,  if  obtainable,  if  not,  a  little 
carbonate  of  soda  thrown  in  will  render  it  so.  The  water  should  only 
be  allowed  to  come  to  a  boil  before  putting  in  the  vegetables.  It  is  best 
to  boil  vegetables  by  themselves  and  to  boil  quickly.  When  done  take 
them  up  immediately  and  drain. 

In  cooking  all  vegetables,  a  teaspoonful  of  salt  for  each  two  quarts 
of  water  is  allowed.  Most  vegetables  are  eaten  dressed  with  salt,  pepper 
and  butter,  but  sometimes  a  piece  of  lean  pork  is  broiled  with  them, 
which  seasons  them  sufficiently. 

Time  Table 

Thirty  minutes. — Asparagus,  Corn,  Macaroni,  Mushrooms,  Peas, 
Tomatoes,  New  Cabbage,  Cauliflower. 

Forty-five  minutes. — Young  Beets,  Carrots,  Parsnips,  Turnips,  Baked 
Potatoes,  Rice. 

One  hour. — Artichokes,  String  Beans,  Sprouts,  Greens,  Salsify  (oys- 
ter plant),  New  Onions,  Winter  Squash. 

Two  hours. — Carrots,  Parsnips,  Turnips. 

Three  to  five  hours. — Old  Beets. 

Five  to  eight  hours. — Dried  Beans,  Dried  Peas,  Hominy,  etc. 

Corn  Boiled  on  the  Cob 

It  is  difficult  to  get  corn  that  has  been  taken  fresh  from  the  field, 
therefore  much  of  its  original  sweetness  is  lost.  But  no  time  should 
be  lost  in  cooking  it  properly.  It  is  a  prevalent  custom  to  cook  the  cob 
and  thereby  sacrifice  the  corn.  Put  the  corn  on  to  cook  in  rapidly  and 
freshly  boiling  water.  After  it  begins  to  boil,  let  it  cook  for  five  to  eight 
minutes,  take  out  the  water,  place  on  a  cloth  to  steam  and  keep  hot,  and 
then  on  platter  to  serve  at  once. 

Sauted  Green  Tomatoes 

Select  smooth  tomatoes  not  quite  half  ripe.  Wash,  slice  one-half 
inch  thick,  drain,  dry  and  dust  with  salt  and  pepper.  Egg  and  crumb  the 
slices ;  put  three  tablespoons  of  oil  or  drippings,  with  a  bit  6f  butter  for 
flavor,  in  a  frying  pan,  and  when  very  4iot,  put  in  tomato  slices.  Fry 
until  brown  on  one  side,  turn  and  brown  on  the  other.  Remove  from 
pan  with  cake  turner  to  retain  shape,  place  on  heated  dish  and  serve  with 
Hollandaise  sauce. 


132 


BRIDE'S   COOK   BOOK 

Fried  Egg  Plant 

Wipe  the  egg  plant,  cut  in  one-quarter-inch  slices,  soak  in  salted 
cold  water  one  hour.  Dip  each  slice  in  beaten  egg  and  fry  in  butter  until 
inside  is  very  soft,  outside  brown. 

Potato  Croquettes 

Mix  together  one  pint  of  hot  mashed  potatoes,  teaspoonful  of  salt, 
one-third  of  pepper,  one  of  onion  juice,  one  tablespoonful  of  butter, 
one  tablespoon  chopped  parsley,  yolks  two  beaten  eggs.  Stir  over  fire 
until  mixture  leaves  side  of  saucepan.  When  cool,  shape  into  croquettes, 
dip  each  in  beaten  egg,  roll  in  crumbs,  and  fry  brown  in  deep  kettle  of 
smoking  hot  fat. 

Lyonnaise  Potatoes 

Heat  one  tablespoon  butter  in  frying-pan.  Add  one  tablespoon 
chopped  onion.  When  pale  brown  add  one  pint  diced  boiled  potatoes, 
seasoned.  Shake  till  butter  is  absorbed ;  potatoes  should  not  color.  Add 
one  tablespoon  chopped  parsley  and  take  up. 

Potato  Cakes 

Roast  some  potatoes  in  the  oven;  when  done  skin  and  pound  in. a 
mortar  with  a  small  piece  of  butter,  warmed  in  a  little  milk;  chop  a 
shallot  and  a  little  parsley  very  finely,  mix  well  with  the  potatoes,  add 
pepper,  salt,  shape  into  cakes,  egg  and  bread  crumb  them,  and  fry  a  light 
brown. 

To  Cook  Salsify 

Scrape  the  root  and  put  into  cold  water  immediately;  cut  into  thin 
slices;  boil  tender,  make  a  nice  white  sauce  or  drawn  butter  and  pour 
over,  or  boil  to  a  mash ;  mix  with  butter,  salt,  a  little  milk  and  pepper, 
add  flour  enough  and  mix  as  codfish  cakes ;  and  fry  in  the  same  manner. 

Summer  Squash 

The  white  scallopped  ones  are  the  best.  Take  them  before  the  rind 
or  seeds  become  hard.  Wash  and  cut  in  moderately  small  pieces.  Boil 
in  clear  water  until  tender  enough  to  mash.  Then  place  in  a  colander  and 
drain.  Have  ready  some  bread  cut  in  small  pieces  (not  crumbled).  Now 
put  in  a  spoonful  of  good  butter  in  a  skillet.  When  hot  put  in  the  bread 
and  stir  until  brown,  then  add  the  squash.  Mash  and  mix  well  together, 
and  season  with  pepper  and  salt. 

Green  Peas 

Shell  into  cold  water.  Then  put  them  into  cold  water  and  let  simmer 
twenty  minutes;  season  with  plenty  of  butter  and  salt  and  a  cupful  of 
cream.  Canned  peas  should  merely  be  turned  out  of  the  can,  liquor 
poured  off  the  peas,  rinsed,  and  set  on  to  boil.  When  done  add  milk, 
butter  and  salt.  When  they  have  come  to  a  boil  once  they  are  ready 
for  the  table. 

133 


BRIDE'S    COOK    BOOK 

Stuffed  Peppers 

Six  green  peppers  from  which  stem  ends  and  seeds  have  been  re- 
moved. Scald  in  water  to  cover,  over  the  simmering  burner,  from  five  to 
eight  minutes.  Drain  ready  to  fill.  Make  filling  from  nicely  boiled  or 
steamed  whole  and  blanched,  season  with  salt,  pepper  and  butter.  Or 
from  "left  overs,"  if  at  hand;  one  and  one-half  cupfuls  of  rice, 
three-fourths  of  a  cup  of  minced  lamb,  veal  or  chicken  is  used.  To- 
matoes may  be  stuffed  with  one-half  cup  of  stewed  and  strained  to- 
matoes; and  one  teaspoon  grated  onion  pulp.  Mix  ingredients,  fill  pep- 
pers two-thirds  and  finish  each  with  buttered  bread  crumbs.  Put  closely 
together  in  a  deep  baking  dish,  with  one-half  cup  of  stock  or  water 
in  the  dish.  Cover  for  first  ten  minutes  in  the  oven,  and  bake  fifteen 
minutes  longer  uncovered.  A  very  rare  vegetable  entree  when  minced 
lamb,  veal  or  chicken  is  used.  Tomatoes  may  be  stuffed  with  the  same 
mixture,  substituting  chopped  pepper  for  tomato  or  using  peppers  with 
the  plain  rice. 

Potato  Noodles 

Mash  boiled  potatoes  fine  and  mix  with  enough  flour  to  make  a  stiff 
dough.  Pinch  off  bits  of  the  dough  and  roll  between  the  palms  of  the 
hands  to  little  strips,  the  length  of  your  smallest  finger.  Throw  into  a 
pot  of  boiling  water.  When  they  come  to  the  top  skim  them  out, 
put  in  a  colander  and  hold  under  cold  running  water.  When  they  are 
boiled  and  cooled,  stand  until  dry.  Fry  brown  in  butter  and  serve  with 
steak  and  tomato  sauce. 


Potato  au  Gratin 

Slice  cold  boiled  potatoes.  Make  a  cream  sauce  from  two  table- 
spoonfuls  each  of  butter  and  Sparry  flour,  one  level  teaspoonful  of  salt, 
one-eighth  of  a  teaspoon  of  pepper.  Heat  butter,  add  flour  and  seasoning. 
When  hot,  add  milk  gradually  and  cook  smoothly.  Add  potatoes,  let 
heat  through  and  put  in  buttered  individual  dishes  or  baking  dish.  Fold 
lightly  some  finely  chopped  cheese  and  bake  about  ten  minutes  in  a 
moderate  oven. 

Carrots  and  Other  Root  Vegetables 

Scrape  or  pare  carrots,  parsnips,  turnips.  Dice  and  cook  gently  in 
unsalted  water  till  tender.  Drain  and  reheat  in  seasoned  butter,  one 
tablespoon  to  one  pint,  or  in  a  drawn  butter  or  white  sauce.  In  early 
summer,  when  roots  are  small,  water  should  be  salted.  Onions  should 
also  be  boiled  in  salted  water,  then  finished  as  here  directed. 

Stewed  Corn 

Husk  corn.  Draw  sharp  knife  down  center  of  each  row  of  grain; 
press  out  pulp  with  back  of  knife.  To  one  pint  add  one-half  teaspoon 
salt,  one-half  teaspoon  sugar,  dash  pepper,  one-half  cup  cream  or  rich 
milk.  Heat  and  simmer  ten  minutes. 

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BRIDE'S  COOK  BOOK 

Spanish  Dish 

Take  one  cupful  boiled  rice,  then  fry  two  tomatoes  and  a  half  an 
onion  together,  season  with  pepper,  salt,  half  teaspoon  sugar  and  half  a 
chili  pepper.  Mix  with  rice,  all  together,  then  add  four  tablespoonfuls 
of  grated  Swiss  cheese  and  one  cupful  of  cooked  shrimps.  Cook  on  back 
of  stove  half  an  hour.  Very  good,  eaten  hot  or  cold. 

Spanish  Beans 

Soak  two  cups  pink  beans  over  night.  In  the  morning  cover  beans 
with  water,  add  a  small  onion  and  boil  until  beans  will  mash  between 
fingers ;  drain  the  liquid  from  the  beans,  but  do  not  throw  it  away.  Into 
a  frying  pan,  not  less  than  two  inches  deep,  put  a  large  cooking  spoonful 
of  fresh  lard.  Allow  it  to  become  quite  clear.  After  laying  in  as  many 
beans  as  will  absorb  lard,  place  the  pan  over  a  hot  fire  and  mix  beans 
and  lard  thoroughly  together  until  the  beans  appear  to  have  a  coating 
of  lard  and  begin  to  burst.  Add  a  cupful  of  the  liquid  in  which  the  beans 
were  boiled  and  gently  crush  the  beans  with  a  spoon,  but  do  not  mash. 
Now  add  the  remainder  of  the  liquid  and  allow  to  simmer  on  the  back 
of  stove  for  half  to  one  hour,  or  until  the  beans  are  of  the  consistency 
desired,  either  with  considerable  liquid  (but  thick)  or  quite  dry.  Success 
depends  upon  observing  the  following  rules :  Do  not  add  salt  until  the 
beans  are  boiled  soft.  The  onion  is  not  perceptible  after  cooking,  only 
gives  the  beans  the  characteristic  Mexican  taste,  which  no  spice  can 
produce.  Have  the  lard  at  boiling  point.  Mexican  chili  may  be  added 
after  the  last  portion  of  liquid  is  used. 

To  prepare  Mexican  chili,  take  half  a  dozen  dry  chili  peppers,  remove 
seeds  and  cover  with  water  and  boil  ten  minutes.  Chop  fine  and  run 
through  sieve  to  remove  skins.  Put  in  as  much  or  as  little,  according 
to  how  hot  you  like  them. 

Spanish  Rice 

Take  three  onions,  cut  them  up  fine,  and  a  small  piece  of  garlic 
cut  fine,  and  put  them  in  a  pan  with  two  or  three  large  green  peppers, 
cut  small  and  fry  not  too  brown ;  then  add  one  can  of  tomatoes,  salt  and 
pepper  to  taste  and  a  little  prepared  chili  con  carne.  Now  have  a  small 
pan  with  hot  lard,  put  in  rice  and  fry  not  too  brown ;  then  take  rice  and 
mix  together  with  the  sauce  and  fry  slowly  for  about  one  hour.  You  will 
find  this  a  delicious  dish,  also  a  very  fine  vegetable. 

String  Beans  Spanish 

Boil  one  pound  of  string  beans  until  tender,  let  them  cool;  beat 
the  white  of  three  eggs  until  thick,  put  in  the  yellow,  beat  five  minutes 
more,  take  six  or  seven  string  beans  and  roll  them  in  the  egg  and  fry 
them  and  serve  with  tomato  sauce. 

Winter  Squash 

Cut  in  pieces,  take  out  the  seeds  and  pare  as  thin  as  possible ;  steam 
or  boil  until  soft  and  tender.  Drain  and  press  well,  then  mash  with 
butter,  pepper,  salt  and  sugar.  Summer  squash  cook  the  same  way;  if 
extremely  tender  they  need  not  be  pared. 

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BRIDE'S  COOK  BOOK 

Broiled  Mushrooms 

In  order  to  test  mushrooms,  sprinkle  salt  on  the  gills — if  they  turn 
yellow  they  are  poisonous,  if  they  turn  black  they  are  good.  After  test- 
ing, pare  and  cut  off  stems,  dip  in  melted  butter,  season  with  salt  and 
pepper,  broil  on  both  sides  and  serve  on  toast. 


Baked  Mushrooms 

Toast  for  each  person  a  large  slice  of  bread  and  spread  over  with 
rich,  sweet  cream ;  lay  on  each  side,  head  downward,  a  mushroom,  or  if 
small  more  than  one ;  season  and  fill  each  with  as  much  cream  as  it  will 
hold.  Place  over  each  a  custard  cup,  pressing  well  down  to  the  toast ;  set 
in  a  moderate  oven  and  cook  fifteen  minutes.  Do  not  remove  the  cups  for 
five  minutes  after  they  come  from  the  oven,  as  thereby  the  flavor  of  the 
mushroom  is  preserved  in  its  entirety. 


Creamed  Potatoes 

Put  a  pint  of  milk  (or  one-half  pint  of  cream)  in  a  frying-pan  and 
let  heat  ;add  a  piece  of  butter  the  size  of  a  butternut,  thicken  with  Sperry 
flour,  can  be  cut  into  cubes.  Boil  twenty  minutes  in  slightly  salted 
water,  taking  care  that  they  do  not  break,  then  drain  and  let  cool  a  little. 
Now  prepare  a  golden  sauce  as  follows :  Boil  one-half  cupful  of  milk  or 
water  with  one-half  dozen  pepper  corns  and  one  teaspoonful  of  salt. 
When  flavored,  strain  it  into  another  saucepan  and  add  one-half  cup  of 
butter  and  the  yolks  of  three  eggs,  beat  with  a  fork,  over  the  fire,  until  it 
thickens  like  cream.  Then  squeeze  in  the  juice  of  one-half  of  a  lemon 
or  a  tablespoonful  of  vinegar.  Pour  over  the  potatoes  and  garnish  with 
sprigs  of  parsley. 


Lyonnaise  Potatoes 

Take  six  cold  boiled  potatoes,  place  them  in  a  frying-pan  with  a 
piece  of  butter  the  size  of  an  English  walnut  and  an  onion  chopped  up 
raw.  Season  with  salt  and  pepper.  Cook,  stirring  until  well  browned. 
Chop  a  little  parsley  and  sprinkle  over. 


Potato  Cakes 

Grate  raw  potatoes  and  add  a  little  salt,  a  piece  of  butter  and  an  egg. 
Beat  all  well  together,  dredge  with  Sperry  flour.  Drop  them  into  good 
drippings  and  fry  a  light  brown.  Cold  mashed  potatoes  can  be  made  in 
the  same  manner,  but  they  are  not  as  nice. 


136 


BRIDE'S  COOK  BOOK 

Succotash 

Time,  one  hour  and  a  half. — Cut  off  the  corn  from  the  cobs,  and 
put  the  cobs  in  just  water  enough  to  cover  them,  and  boil  one  hour; 
then  remove  the  cobs  and  put  in  the  corn  and  a  quart  of  Lima  beans,  and 
boil  thirty  minutes.  When  boiled,  add  some  cream  or  milk,  salt  and 
butter. 

Parsnip  Fritters 

Time,  one  hour  and  a  half  to  boil. — Boil  four  or  five  parsnips  until 
tender,  take  off  the  skins  and  mash  them  very  fine,  add  to  them  a  tea- 
spoonful  of  flour,  one  egg,  well  beaten,  and  a  seasoning  of  salt.  Make  the 
mixture  into  small  cakes  with  a  spoon,  and  fry  them  on  both  sides  a 
delicate  brown  in  boiling  butter  or  beef  drippings ;  when  both  sides  are 
done,  serve  them  up  very  hot  on  a  napkin  or  hot  dish,  according  to 
your  taste. 

Saratoga  Chips 

Peel  the  potatoes  carefully,  cut  into  very  thin  slices  and  keep  in 
cold  water  over  night;  in  the  morning  drain  off  water  and  rub  the 
potatoes  between  napkins  thoroughly  dry,  then  throw  a  handful  at 
a  time  into  a  kettle  or  pan  of  very  hot  lard,  stirring  so  that  they  may  not 
adhere  to  the  kettle  or  to  each  other.  As  soon  as  they  become  light 
brown  and  crisp  remove  quickly  with  a  skimmer  and  sprinkle  with  salt 
as  they  are  taken  up. 

Cucumbers  a  la  Creme 

Cucumbers  of  medium  size  are  best  for  this  dish.  Pare  and  quarter 
or  dice  six  cucumbers;  remove  the  seeds  and  soak  for  one-half  hour, 
or  until  crisp,  in  water.  Put  into  a  saucepan,  cover  with  boiling  water, 
add  a  teaspoon  of  salt,  and  boil  about  thirty  minutes  or  until  tender, 
Drain  and  add  one  and  one-half  cups  of  cream  sauce,  allowing  to  cook  a 
moment  or  two  in  the  sauce. 


Spinach 

Wash  in  several  waters,  until  entirely  free  from  sand.  When  young 
and  tender,  put  in  a  deep  stewpan,  add  one-quarter  cup  of  water  and 
cook  slowly,  covered  for  fifteen  or  twenty  minutes,  in  its  own  juices.  Old 
spinach  should  be  cooked  in  boiling  salted  water,  two  quarts  of  water 
allowed  to  one  peck  of  spinach.  Drain  well,  reheat,  season  with  salt, 
pepper  and  oil  or  butter.  Garnish  with  slices  of  hard-boiled  eggs,  or  to 
suit  individual  taste. 


String  Beans 

Top  and  tail  the  beans,  and  strip  off  all  strings  carefully ;  break  into 
short  lengths  and  wash.  Boil  in  salted  water  until  tender — from  one  and 
one-half  to  three  hours.  Drain,  season  and  butter,  salt  and  pepper. 

137 


BRIDE'S    COOK    BOOK 

Onion  Fricasse 

Wash  and  peel  some  onions;  put  them  to  stew  slowly  in  a  little 
boiling  water,  to  which  has  been  added  a  little  salt.  Cook  until  tender, 
then  add  half  a  pint  of  milk,  one  dessertspoonful  of  flour  which  has  been 
moistened  with  a  little  milk  and  one  heaping  teaspoonful  of  butter.  Boil 
for  five  minutes  and  serve  with  boiled  potatoes. 

Asparagus  on  Toast 

Have  stalks  of  equal  length ;  scrape  lower  ends ;  tie  in  small  bunches 
with  tape.  Cook  twenty  to  thirty  minutes,  according  to  size.  Dip  six 
or  eight  slices  dry  toast  in  asparagus  liquor,  lay  on  hot  platter,  place 
asparagus  on  them,  and  cover  with  a  white  or  drawn  butter  sauce ;  in 
making  sauce  use  asparagus  liquor  and  water  or  milk  in  equal  quantities. 

Kidney  Beans,  Brown  Sauce 

Cook  one  pint  fresh  shelled  beans  in  salted  water  till  tender.  Drain ; 
shake  in  saucepan,  with  one  teaspoon  butter  three  minutes.  Add  one  cup 
brown  sauce  and  simmer  five  minutes. 

Macaroni 

Have  a  large  kettle  nearly  full  of  rapidly  boiling  salted  water. 
Break  macaroni  into  two  or  three-inch  lengths,  drop  into  the  water,  and 
boil  as  directed  for  rice  until  tender,  which  will  take  from  thirty  to 
forty-five  minutes.  Drain,  then  pour  cold  water  through  colander  to 
remove  pastiness.  Reheat  in  a  little  butter  or  in  a  white,  brown  or 
tomato  sauce.  Before  sending  to  table,  sprinkle  thickly  with  grated 
cheese  or  stir  the  cheese  through  it. 

Spaghetti,  vermicelli,  or  any  of  the  forms  of  paste  may  be  prepared 
in  the  same  way. 

Mexican  Stuffed  Chili 

Select  even  sized  green  peppers  and  cut  the  stems,  seed  and  core. 
Make  a  stuffing  of  sardines  and  cheese  chopped  fine.  Mix  it  with  one  egg. 
Stuff  the  peppers  with  this.  Dip  in  thick  butter  and  fry  in  deep,  hot  fat. 
Drain  in  a  colander.  When  done  serve  very  hot. 

Stewed  Celery 

Time,  one  hour  and  twenty  minutes. — Wash  four  heads  of  celery 
very  clean,  take  off  the  dead  leaves,  and  cut  away  any  spots  or  discolored 
parts.  Cut  them  into  pieces  about  two  or  three  inches  long,  and  stew 
them  for  nearly  half  an  hour.  Then  take  them  out,  strain  the  water  they 
were  stewed  in,  and  add  it  to  half  a  pint  of  veal  gravy,  mixed  with  three 
or  four  tablespoonfuls  of  cream.  Put  in  the  pieces  of  celery  and  let  them 
stew  for  nearly  an  hour  longer.  Serve  with  the  sauce  poured  over. 

138 


BRIDE'S    COOK    BOOK 
Rice  Croquettes 

One  teacupful  of  rice ;  boil  a  pint  of  milk  and  a  pint  of  water, 
when  boiled  and  hot  add  a  piece  of  butter  the  size  of  an  egg,  two  table- 
spoonfuls  of  sugar,  two  eggs,  juice  and  grated  peel  of  one  lemon ;  stir  this 
up  well,  have  ready  the  yolks  of  two  eggs,  beaten  on  a  plate,  cracker 
crumbs  on  another ;  make  the  rice  in  rolls  and  dip  in  the  eggs  and 
crumbs;  fry  them  in  butter;  serve  hot. 


Young  Beets  Boiled 

Wash  them  very  clean,  but  neither  scrape  nor  cut  them.  Put  them 
in  boiling  water,  and  according  to  their  size,  boil  them  from  one  to  two 
hours ;  skin  when  done,  grade  with  pepper,  salt,  a  little  butter.  Beets  are 
very  nice  baked,  but  require  a  much  longer  time  to  cook. 


Lima  Beans 

Shell  them  in  cold  water;  let  them  lie  half  an  hour  or  longer,  put 
them  into  a  saucepan  with  plenty  of  boiling  water,  a  little  salt,  and  cook 
until  tender.  Drain  and  butter  well  and  pepper  to  taste. 


Fried  Parsnips 


Boil  until  tender,  scrape  off  the  skin  and  cut  in  lengthwise  slices. 
Dredge  with  flour  and  fry  in  hot  drippings,  turning  when  one  side  is 
browned. 


Boiled  Onions 

Skin  them  and  soak  them  in  cold  water  an  hour  or  longer;  then  put 
into  a  saucepan  and  cover  with  boiling  water,  well  salted;  when  nearly 
done,  pour  off  the  water,  add  a  little  milk,  and  simmer  till  tender.  Season 
with  butter,  pepper  and  salt. 


139 


Recipes  for  Invalid  Cooking 


Always  prepare  food  for  the  sick  in  the  neatest  and  most  careful 
manner.  In  sickness  the  senses  are  usually  acute,  and  far  more  sus- 
ceptible to  carelessness,  negligence,  and  mistakes  in  the  preparation  and 
serving  of  food  than  when  in  health. 


To  Make  Gruel 

Pour  one  quart  of  hot  water  into  a  clean  earthen  or  tin  vessel  over  a 
brisk  fire ;  when  it  boils,  add  two  large  tablespoonfuls  of  corn  or  oat- 
meal; mix  it  smooth  in  just  enough  water  to  thicken  it;  put  a  small  lump 
of  butter  into  the  water  and  when  melted,  add  the  meal  and  stir  for  about 
one-half  hour;  then  add  a  teacupful  of  sweet  milk,  and  when  it  boils  again 
throw  in  the  upper  crust  of  hard-baked  bread,  cut  into  small  pieces;  let 
it  boil  some  time  and  add  a  little  black  pepper,  a  little  salt,  a  pinch  of 
grated  nutmeg,  a  little  more  butter  and  a  teaspoonful  of  French  brandy. 
The  butter,  spices  and  brandy  should  be  omitted  when  the  case  is  a 
serious  one. 


Beef  Tea 

Take  one  pound  of  lean  beef,  cut  it  fine,  put  it  in  a  bottle  corked 
tightly,  and  put  the  bottle  into  a  kettle  of  warm  water ;  the  water  should 
be  allowed  to  boil  for  a  considerable  time;  the  bottle  should  then  be 
removed  and  the  contents  poured  out.  The  tea  may  be  salted  a  little  and 
a  teaspoonful  given  each  time.  Another  way  of  preparing  it  is  as  follows : 
Take  a  thick  steak,  broil  slightly  on  a  gridiron  until  the  juices  have 
started,  and  then  squeeze  thoroughly  with  a  lemon  squeezer.  The  juice 
thus  extracted  will  be  highly  nutritious. 


Restorative  Jelly 

Put  in  glass  jar  one-half  box  granulated  gelatine,  one  tablespoon 
granulated  gum  arabic,  two  cloves,  three  tablespoons  sugar,  two  table- 
spoons lemon  juice,  one  cup  port  wine.  Stand  in  kettle  cold  water,  heat 
till  all  is  dissolved.  Strain  into  shallow  dish.  Chill.  Cut  in  one-half 
inch  squares. 

Beef  Juice 

Cut  a  thin,  juicy  steak  into  pieces  one  and  one-half  inches  square; 
brown  separately  one  and  one-half  minutes  on  each  side  before  a  hot 
fire ;  squeeze  in  a  hot  lemon  squeezer ;  flavor  with  salt  and  pepper.  May 
add  to  milk  or  pour  on  toast. 

140 


BRIDE'S    COOK    BOOK 

Mutton  Broth 

Lean  loin  of  mutton,  one  and  one-half  pounds,  including  bone ;  water 
three  pints.  Boil  gently  till  tender,  throwing  in  a  little  salt  and  onion 
according  to  taste.  Pour  out  broth  in  basin;  when  cold  skim  off  fat. 
Warm  up  as  wanted. 

Chicken  Broth 

Select  a  plump  chicken,  cut  into  pieces  and  put  into  a  granite  pot 
with  cover.  Add  two  tablespoonfuls  of  pearl  barley  and  two  quarts  of 
water;  simmer  for  three  hours,  skimming  frequently.  When  done  re- 
move from  the  fire,  let  stand  for  three  hours;  skim  off  top,  heat,  and 
serve. 

Clam  Broth 

Wash  thoroughly  six  large  clams  in  shell ;  put  in  kettle  with  one  cup 
of  water;  bring  to  boil  and  keep  there  one  minute;  the  shells  open,  the 
water  takes  up  the  proper  quantity  of  juice,  and  the  broth  is  ready  to  pour 
off  and  serve  hot. 

Cream  Soup 

Take  one  quart  of  good  stock  (mutton  or  veal),  cut  one  onion  into 
quarters,  slice  three  potatoes  very  thin,  and  put  them  into  the  stock  with 
a  small  piece  of  mace ;  boil  gently  for  an  hour ;  then  strain  out  the  onion 
and  mace;  the  potatoes  should  by  this  time  have  dissolved  in  the  stock. 
Add  one  pint  of  milk,  mixed  with  a  very  little  corn  flour  to  make  it  about 
as  thick  as  cream.  A  little  butter  improves  it.  This  soup  may  be  made 
with  milk  instead  of  stock,  if  a  little  cream  is  used. 

Apple  Soup 

Two  cups  of  apples,  two  of  water,  two  teaspoons  of  corn  starch, 
one  and  one-half  tablespoonfuls  of  sugar,  one  saltspoonful  of  cin- 
namon and  a  bit  of  salt.  Stew  the  apple  in  the  water  until  it  is  very  soft, 
then  mix  together  into  a  smooth  paste  the  corn  starch,  sugar,  salt  and 
cinnamon  with  a  little  cold  water;  pour  this  into  the  apple  and  boil 
for  five  minutes.  Strain  it  and  keep  it  hot  until  ready  to  serve. 

Raw  Meat  Diet 

Scrape  pulp  from  a  good  steak,  season  to  taste,  smear  on  thin  slices 
of  bread.  Sear  bread  slightly  and  serve  as  a  sandwich. 

Nutritious  Coffee 

Dissolve  a  little  gelatine  in  water,  put  one-half  ounce  of  freshly 
ground  coffee  into  sauce  pan  with  one  pint  of  new  milk,  which  should 
be  nearly  boiling  before  the  coffee  is  added ;  boil  both  together  for  three 
minutes ;  clear  by  pouring  some  of  it  into  a  cup  and  dashing  back  again ; 
add  the  gelatine  and  leave  it  to  settle  for  a  few  minutes.  Beat  up  an 
egg  in  a  breakfast  cup  and  pour  the  coffee  upon  it.  If  preferred,  drink 
without  the  egg. 

Rum  Punch 

White  sugar  two  teaspoonfuls ;  one  egg  stirred  and  beaten  up ;  warm 
milk,  large  wineglassful  Jamaica  rum,  two  to  four  teaspoonfuls  nutmeg. 

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Toast  Water 

Toast  three  slices  stale  bread  to  dark  brown,  but  do  not  burn.  Put 
into  pitcher,  pour  over  them  one  quart  of  boiling  water ;  cover  closely  and 
let  stand  on  ice  until  cold;  strain.  May  add  wine  and  sugar. 

Rice  Water 

Wash  two  tablespoons  of  rice.  Put  into  saucepan  with  one  quart 
of  boiling  water;  simmer  two  hours,  when  rice  should  be  softened  and 
partially  dissolved;  strain,  add  one  saltspoonful  of  salt;  serve  warm  or 
cold.  May  add  sherry  or  port,  two  tablespoonfuls. 

Baked  Flour  Porridge 

Take  one  pint  of  Sperry  flour  and  pack  tightly  in  a  small  muslin 
bag,  throw  into  boiling  water  and  boil  five  or  six  hours;  cut  off  the 
outer  sodden  portion;  grate  the  hard  core  fine.  Blend  thoroughly  with 
a  little  milk  and  stir  into  boiling  milk  to  the  desired  thickness. 

Rice  Jelly 

Mix  one  heaping  tablespoonful  of  rice  with  cold  water  until  it  is  a 
smooth  paste;  add  one  scant  pint  of  boiling  water,  sweeten  with  loaf 
sugar,  boil  until  quite  clear.  Flavor  with  lemon  juice. 

Corn  Meal  Gruel 

Mix  one  tablespoon  corn  meal,  one-half  teaspoon  salt,  and  two 
tablespoons  cold  water.  Add  one  pint  boiling  water,  simmer  slowly 
one  hour. 

In  serving  bowl  put  two  tablespoons  cream,  one  lump  sugar,  strain 
in  gruel,  stir  for  a  moment  and  serve. 

Flour  and  arrowroot  gruel  is  made  in  the  same  way,  but  cooked  ten 
minutes. 

Farina  gruel  is  made  with  milk  and  cooked  one  hour  in  double  boiler. 

Boil  oatmeal  gruel  one  hour  and  strain. 

Barley  Water 

Wash  two  tablespoons  pearl  barley,  scald  with  boiling  water,  boil 
five  minutes,  strain.  Add  two  quarts  cold  water,  simmer  till  reduced  one- 
half.  Strain,  add  lemon  juice  to  taste.  Good  in  fevers. 

Squash  on  the  Half  Shell 

Divide  a  Hubbard  squash  in  half  lengthwise.  Put  in  oven  in 
dripping  pan  to  bake.  Cover  and  cook  until  tender.  Aim  to  preserve  the 
rind  in  good  condition.  Take  out  cooked  center  when  done,  mash  and 
season  with  salt,  butter  and  very  rich  cream,  a  suspicion  of  sugar  and 
cinnamon  or  nutmeg;  beat  until  light  and  creamy,  return  to  the  shell, 
reheat  in  the  oven  and  serve  in  the  shell.  Garnish  the  platter  with  grape 
or  other  large  leaves  available. 

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Lima  Bean  Puree 

Soak  one  pint  of  lima  beans  over  night.  Pour  off  water  and  if  the 
skins  are  very  loose,  remove  them  as  you  would  almonds,  when  blanching 
them.  Put  on  to  cook  in  one  pint  of  water,  add  one-eighth  teaspoon  of 
soda,  celery  leaves  or  stalk  of  celery,  and  a  few  moments  before  tender, 
teaspoonful  of  salt  and  one-eighth  of  a  teaspoon  of  pepper.  When  soft, 
put  through  puree  sieve,  return  to  fire  and  add  one  pint  of  milk  and  one 
tablespoon  of  Sperry  flour,  blended  with  two  tablespoons  of  butter.  Serve 
with  croutons. 

Timbales  of  Creamed  Peas 

Drain  liquor  from  a  can  of  peas,  rinse  and  drain  again.  Make  a 
sauce  from  two  tablespoons  of  butter,  two  tablespoons  of  flour,  one  and 
one-half  cups  of  cream  of  milk,  one-half  teaspoon  salt  and  one-eighth 
teaspoon  of  pepper.  When  sauce  has  thickened  smoothly,  add  the  peas, 
let  them  cook  a  moment,  and  fill  the  cases. 


Boiled  Artichokes 

The  artichokes  should  be  washed  well  in  several  waters  and  picked 
over  carefully  to  see  that  no  insects  are  about  them.  Trim  the  leaves  at 
the  bottom.  Cut  off  the  stems  and  put  the  artichokes  into  boiling  water 
with  a  heaped  tablespoonful  of  salt  and  a  piece  of  soda  the  size  of  a 
quarter.  Keep  the  saucepan  uncovered,  and  let  them  boil  quickly  until 
tender.  When  done  you  can  thrust  a  fork  through  them.  Take  them  out, 
drain,  and  serve  with  white  sauce,  made  of  flour,  butter,  new  milk,  two 
small  onions  cut  up  thin  in  it,  and  pepper.  A  tureen  of  melted  butter 
should  accompany  them.  It  takes  twenty-five  minutes  to  cook  them,  and 
they  should  be  gathered  two  or  three  days  before  wanted  for  use. 


Escalloped  Onions 

Take  eight  or  ten  onions  of  good  size,  slice  them,  and  boil  till  tender. 
Lay  them  in  a  baking  dish,  putting  bread  crumbs,  butter  in  small  bits, 
pepper  and  salt  between  each  layer,  until  the  dish  is  full,  putting  bread 
crumbs  last;  add  milk  or  cream  until  full.  Bake  twenty  minutes  or  half 
an  hour. 

Tomato  Toast 

Prepare  the  tomatoes  as  for  sauce,  and  while  they  are  cooking,  toast 
some  slices  of  bread  very  brown  but  not  burned;  butter  them  on  both 
sides  and  pour  the  tomato  sauce  over  them. 


Tomatoes  Fried 

Do  not  pare  them,  but  cut  in  slices  as  an  apple;  dip  in  cracker, 
pounded  and  siftecl,  and  fry  in  a  little  good  butter. 

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Chop  Suey 
(For  Six  persons) 

One  pound  of  water  chestnuts,  two  pounds  of  bean  sprouts,  which 
can  be  procured  at  any  Chinese  vegetable  stand.  While  shopping  buy 
twenty-five  cents'  worth  of  gu  yow,  a  Chinese  sauce  made  only  in  China 
and  which  enters  into  nearly  all  oriental  meat  dishes.  It  is  a  brown  look- 
ing liquid  with  a  peculiar  flavor,  and  can  be  purchased  of  any  Chinese 
dealer.  The  water  chestnuts  must  be  shaved  thin ;  add  a  little  sliced 
celery,  one  small  onion  chopped,  half  a  dozen  mushrooms;  cut  young 
chicken  into  small  pieces ;  have  a  kettle  with  peanut  oil  (in  same  quan- 
tity as  lard  would  be  used)  ;  into  this  place  the  vegetables  and  chicken  all 
together ;  let  fry  until  tender,  stirring  often  to  prevent  burning.  Just  be- 
fore taking  off  add  the  bean  sprouts,  which  must  not  be  cooked  too  long, 
as  they  are  better  when  little  more  than  half  done.  Drain  off  the  liquor, 
add  a  little  flour  to  thicken ;  salt  to  taste.  Just  at  the  last  add  a  teaspoon- 
ful  of  the  brown  sauce.  Pour  all  over  the  chop  suey;  stir  together  and 
serve. 

Noodles 

Take  one  egg,  add  half  an  egg  shell  of  water,  then  Sperry  flour 
enough  to  make  very  stiff.  Roll  thin  and  allow  to  lay  about  half  an  hour. 
Then  cut  in  strips  and  boil  about  15  minutes.  Put  in  dish  and  pour  drawn 
butter  over  it. 

Wroten's  English  Plum  Pudding 

Two  and  one-half  cups  Sperry  flour,  one  cup  bread  crumbs,  one  pound 
raisins,  one  pound  currants,  one-half  pound  citron,  one  and  one-half  cups 
chopped  suet,  one  wineglass  brandy,  one  heaping  teaspoon  all  kinds  of 
spices,  pinch  salt,  one  cup  black  molasses,  one  cup  brown  sugar,  six  eggs 
well  beaten,  one  teaspoon  soda  dissolved  in  hot  water,  two  teaspoons 
baking  powder  sifted  in  Sperry  flour  enough  for  stiff  batter.  Put  in  well 
greased  tins.  Boil  four  hours. 

Crackers  and  Cream 

A  nicely  toasted  cracker,  with  sweet  cream  poured  over  it,  is  deli- 
cate and  nourishing  for  an  invalid. 

Tapioca 

Soak  over  night  two  tablespoonfuls  of  tapioca  in  two  cups  of  water. 
In  the  morning  add  one  pint  of  milk,  sugar  to  taste  and  a  pinch  of  salt; 
simmer  until  soft,  stirring  frequently.  When  dished  add  one  tablespoon- 
ful  of  wine  and  grate  over  a  little  nutmeg. 

Rye  Coffee 

When  one  is  not  allowed  coffee  or  tea  a  good  substitute  can  be  made 
by  browning  rye  as  coffee  is  browned;  then  to  one  cup  of  rye  add  one 
cup  of  cold  water.  Let  it  boil  slowly  for  ten  minutes,  then  add  two  cup& 
of  boiling  water  and  serve  with  sugar  and  cream. 

144 


Jams  and  Jellies 


Apple  Jelly 

Select  sound,  red,  fine-flavored  apples  not  too  ripe;  wash,  wipe  and 
core ;  place  in  a  granite  kettle,  cover  with  water  and  let  cook  slowly  until 
the  apples  look  red.  Pour  into  a  muslin  bag  and  drain;  return  juice  to 
a  clean  kettle  and  boil  one-half  hour;  skim.  Now  measure  and  to  every 
pint  of  juice,  allow  a  pound  of  sugar;  boil  quickly  for  ten  minutes.  Red 
apples  will  give  jelly  the  color  of  wine  while  that  from  light  fruit  will  be 
like  amber. 

Quince  Jelly 

Do  not  pare  but  polish  quinces  smooth  with  flannel  cloth.  Cut  in 
small  pieces,  core  and  put  all  in  a  kettle.  Pour  over  cold  water  to  cover 
and  boil  soft.  Pour  all  into  a  flannel  bag  and  hang  up  to  drain  carefully, 
pressing  occasionally  to  make  the  juice  run  freely.  To  one  pint  of  juice 
add  three-fourths  of  a  pound  of  sugar  and  boil  fifteen  minutes.  Pour  into 
tumblers. 

Plum  Jelly 

Take  plums  not  too  ripe,  put  in  a  granite  pan  and  set  in  a  pan  of 
water  over  the  fire.  Let  the  water  boil  gently  till  all  the  juice  has  come 
from  the  fruit,  strain  through  a  flannel  bag  and  boil  with  an  equal  weight 
of  sugar  twenty  minutes. 

Crab-Apple  Jelly 

Select  juicy  apples.  Mealy  ones  are  no  good.  Wash  and  quarter 
and  put  into  a  preserving  kettle  over  the  fire  with  a  teacupful  of  water. 
If  necessary  add  more  water  as  it  evaporates.  When  boiled  to  a  pulp 
strain  the  apples  through  a  flannel  bag,  then  proceed  as  for  other  jelly. 

Orange  Marmalade 

Cut  two  dozen  oranges  in  halves,  crosswise.  With  a  glass  lemon- 
squeezer  extract  the  juice.  Dig  out  the  pulp  and  seeds,  throwing  them 
away.  Soak  the  peelings  over  night  in  salt  water.  In  the  morning 
rinse  and  boil  peelings  in  clear  water  until  tender,  then  chop  and  add 
juice.  Weigh  and  add  equal  quantity  of  sugar.  Let  boil  thirty  minutes. 
Put  in  jelly  tumblers  and  cover  as  you  do  jelly. 

Tomato  Marmalade 

Remove  the  skins  from  a  peck  of  tomatoes,  slicing  them  as  for  the 
table.  Put  them  into  a  kettle,  with  a  pint  of  sugar,  and  spice  to  taste. 
Cook  slowly  till  they  are  quite  thick.  Put  them  in  a  jar  and  pour  over  a 
little  vinegar.  This  is  a  nice  relish  with  meat. 

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Lemon  Marmalade 

Peel  as  many  lemons  as  you  wish  and  take  out  every  seed.  Boil  the 
peel  until  very  soft,  add  juice  and  pulp  with  a  pound  of  sugar  to  a  pound 
of  lemons.  Boil  until  thick  and  bottle. 

Grape  Marmalade 

Take  sound  grapes,  heat  and  remove  the  seeds,  then  measure,  and 
allow  measure  for  measure  of  fruit  and  sugar.  Place  all  together  in  a 
preserving  kettle  and  boil  slowly  twenty-five  minutes;  add  the  juice  of 
one  lemon  to  every  quart  of  fruit.  Set  away  in  jelly  glasses. 

Preserved  Peaches 

Select  the  yellow  red-cheeked  ones  if  possible  (skin  same  as  toma- 
toes, by  pouring  on  boiling  water,  then  thrusting  them  in  cold  water 
and  separate  in  halves).  Proceed  as  for  preserving  cherries,  only  using 
three-quarters  of  a  pound  of  sugar  to  every  pound  of  fruit. 

To  Preserve  Plums 

To  every  pound  of  fruit  allow  three-quarters  of  a  pound  of  sugar. 
Divide  the  plums,  take  out  the  stones,  and  put  the  fruit  on  a  dish  with 
pounded  sugar  strewed  over;  the  next  day  put  them  into  a  preserving 
pan  and  let  them  simmer  gently  by  the  side  of  the  fire  for  about  thirty 
minutes,  then  boil  them  quickly;  removing  the  scum  as  it  rises,  and  keep 
them  constantly  stirred,  or  the  jam  will  stick  to  the  bottom  of  the  pan. 
Crack  the  stones  and  add  the  kernels  to  the  preserve  when  it  boils. 

Quince  Preserves 

Pare  and  core  the  fruit  and  boil  till  very  tender.  Make  a  syrup  of 
a  pound  of  sugar  for  each  pound  of  the  fruit  and  after  removing  the 
scum  boil  the  quinces  in  this  syrup  for  one-half  hour. 

Preserved  Lemon  Peel 

Make  a  thick  syrup  of  white  sugar,  chop  the  lemon  peel  fine  and  boil 
it  in  the  syrup  ten  minutes ;  put  in  glass  tumblers  and  paste  paper  over. 
A  teaspoonful  of  this  makes  a  loaf  of  cake,  or  a  dish  of  sauce  nice. 

Preserved  Cherries 

Select  the  large  cherries,  remove  the  stems  and  stone  them  care- 
fully. To  each  pound  of  sugar  allow  one  pound  of  cherries.  Put  fruit 
in  granite  pan  and  pour  over  them  the  sugar.  Stir  up  and  let  stand  over 
night  to  candy.  In  the  morning  put  all  into  the  preserving  pan,  place 
on  the  stove  and  boil  gently  until  the  cherries  look  clear,  skimming  off 
the  scum  as  it  rises.  When  the  cherries  have  become  quite  clear,  remove 
the  pan  from  the  stove  and  seal.  Keep  in  dry,  dark  closet. 

Preserved  Tomatoes 

A  pound  of  sugar  to  a  pound  of  tomatoes.  Take  six  pounds  of  each ; 
the  peel  and  juice  of  four  lemons  and  a  quarter  of  a  pound  of  ginger  tied 
up  in  a  bag;  put  on  the  side  of  the  range  and  boil  slowly  for  three  hours. 

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BRIDE'S    COOK    BOOK 

Spiced  Fruits 

These  are  also  called  sweet  pickle  fruits.  For  four  pounds  prepared 
fruit  allow  one  pint  vinegar,  two  pounds  brown  sugar,  one-half  cup 
whole  spices — cloves,  allspice,  stick  cinnamon,  and  cassia-buds.  Tie 
spices  in  thin  muslin  bag,  boil  ten  minutes  with  vinegar  and  sugar.  Skim, 
add  fruit,  cook  till  tender.  Boil  down  syrup,  pour  over  fruit  in  jars,  and 
seal.  If  put  in  stone  pots,  boil  syrup  three  successive  mornings  and  pour 
over  fruit.  Currants,  peaches,  grapes,  pears  and  berries  may  be  prepared 
in  this  way,  also  ripe  cucumbers,  muskmelons,  and  watermelon  rind. 

Currant  Jam 

Wash,  stem  and  mash  red  or  white  currants.  Use  one  pound  of 
sugar  to  one  pint  of  fruit.  Put  the  fruit  and  one-fourth  of  the  sugar 
into  a  granite  kettle ;  stir  and  when  it  boils  add  balance  of  sugar.  Let  it 
boil  until  very  thick.  Putting  in  only  a  little  sugar  at  a  time  prevents  the 
currants  from  becoming  hard. 

Gooseberry  Jam 

Three  pounds  of  loaf  sugar  six  pounds  of  red  gooseberries.  Pick 
oft  the  stalks  and  buds  from  the  gooseberries  and  boil  them  carefully  but 
quickly  for  rather  more  than  half  an  hour  stirring  continually,  then  add 
the  sugar  pounded  fine  and  boil  the  jam  quickly  for  half  an  hour  stirring 
it  all  the  time  to  prevent  it  sticking  to  the  preserving  pan.  When  done 
put  it  into  pots  cover  it  with  brandy  paper  and  secure  it  closely  down 
with  paper  moistened  with  the  white  of  an  egg. 

Raspberry  Jam 

To  every  pound  of  raspberries  use  the  same  weight  of  sugar,  but 
always  boil  the  fruit  well  before  you  add  the  sugar  to  it,  as  that  will 
make  it  a  better  color.  Put  the  fruit  in  a  preserving  pan,  mashing  well 
with  a  long  wooden  spoon.  After  boiling  it  a  few  minutes,  add  the  same 
quantity  of  sugar  as  fruit,  boiling  it  half  an  hour,  keeping  it  well  stirred. 
When  done,  and  sufficiently  reduced,  fill  the  jars,  and  when  cold  cover 
them  cover  with  white  paper  moistened  with  white  of  an  egg. 

Blackberry  Jam 

Crush  a  quart  of  fully  ripe  blackberries  with  a  pound  of  the  best  loaf 
sugar  pounded  very  fine ;  put  it  into  a  preserving  pan,  and  set  it  over  a 
gentle  fire  until  thick,  add  a  glass  of  brandy,  and  stir  it  again  over  the 
fire  for  about  a  quarter  of  an  hour;  then  put  it  into  pots  and  when  cold 
tie  them  over. 

Strawberry  Jam 

To  six  pounds  of  strawberries  allow  three  pounds  of  sugar.  Procure 
some  fine  scarlet  strawberries,  strip  off  the  stalks  and  put  them  into  a 
preserving  pan  over  a  moderate  fire,  boil  them  for  half  an  hour,  keeping 
them  constantly  stirred.  Break  the  sugar  into  small  pieces  and  mix  them 
with  the  strawberries  after  they  have  been  removed  from  the  fire.  Tlvw 
place  it  again  over  the  fire  and  boil  for  another  half  hour  very  quickir 
Put  it  into  pots,  and  when  cold  cover  it  over  with  brandy  papers  and  a 
piece  of  paper  moistened  with  the  white  of  an  egg  over  the  tops. 

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BRIDE'S    COOK    BOOK 

Apple  Jam 

^  Core  and  pare  a  good  quantity  of  apples,  chop  them  well,  allow  equal 
weight  of  apples  and  sugar,  make  a  syrup  of  your  sugar  by  adding  a 
little  water,  boiling  and  skimming  well,  then  throw  in  some  grated  lemon 
peel  and  a  little  white  ginger  with  the  apples,  boil  until  the  fruit  looks 
clear. 

Green  Gage  Jam 

Rub  ripe  green  gage  through  a  sieve,  put  all  the  pulp  into  a  pan 
with  an  equal  weight  of  loaf  sugar  pounded  and  sifted.  Boil  the  whole 
till  sufficiently  thick,  and  put  into  pots. 

Peach  Jelly 

Pare  the  peaches,  remove  about  one-half  the  pits.  Place  in  a  kettle 
with  enough  water  to  cover.  Stir  until  the  fruit  is  well  cooked,  then 
strain,  and  to  every  pint  of  the  juice  add  the  juice  of  one-half  of  a  lemon ; 
measure  again,  allowing  a  pc-»'id  of  sugar  to  each  pint  of  jelly.  Boil 
and  put  up  in  the  usual  w?y 

Orange  Jelly 

Grate  the  rind  of  six  oranges  and  three  lemons  into  a  granite  kettle. 
Now  squeeze  in  the  juice,  add  one  cupful  of  water  and  one-half  pound  of 
sugar  to  each  pint  of  juice;  boil  all  together  until  a  rich  syrup  is  formed. 
Have  ready  one  ounce  of  gelatine  dissolved  in  a  pint  of  warm  water, 
now  add  syrup,  strain  the  jelly  and  pour  into  glasses. 

Black  Currant  Jelly 

Gather  the  currants  when  ripe,  on  a  dry  day,  strip  them  from  the 
stalks  and  put  them  into  an  earthen  pan  or  jar,  and  to  every  five  quarts 
allow  a  half  pint  of  water;  tie  the  pan  over  and  set  it  in  the  oven  for  an 
hour  and  a  quarter,  then  squeeze  out  the  juice  through  a  coarse  cloth,  and 
to  every  pint  of  juice  put  a  pound  of  loaf  sugar,  broken  into  pieces ;  boil 
it  for  three-quarters  of  an  hour,  skimming  it  well ;  then  pour  it  into  small 
pots,  and  when  cold  put  brandy  papers  over  them  and  tie  them  closely 
over. 

Cranberry  Jelly 

Place  in  granite  saucepan  one  quart  of  cranberries  and  one  cupful  of 
water.  Cook  until  soft  and  turn  into  flannel  bag  and  let  drain  over  night. 
In  the  morning  measure  the  juice  and  allow  an  equal  measure  of  sugar. 
Boil  twenty  minutes  and  turn  into  glasses. 

Raspberry  Jelly 

Heat  and  strain  as  above.  To  each  pint  of  juice  allow  one  pint  of 
sugar.  Put  the  juice  and  sugar  into  a  granite  kettle,  place  over  the  fire 
and  boil  until  it  thickens,  when  a  little  is  poured  on  a  plate ;  carefully  re- 
move scum  as  it  rises,  pour  the  jelly  into  small  glasses,  cover  and  keep  in 
a  dry  place. 

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Wine  Whey 

Scald  one  cup  milk,  add  one  cup  wine,  cook  gently  till  it  wheys. 
Strain  through  cheese-cloth. 

Rhubarb  Marmalade 

To  one  pound  of  loaf  sugar,  one  pound  and  a  half  of  rhubarb  stalks, 
peel  of  half  a  large  lemon,  a  quarter  of  an  ounce  of  bitter  almonds. 
Cut  the  rhubarb  stalks  into  pieces  about  two  inches  long  and  put 
them  into  a  preserving  pan  with  the  loaf  sugar  broken  small,  the  peel 
of  a  lemon  cut  thin,  and  the  almonds  blanched  and  divided.  Boil  whole 
well  together,  put  it  into  pots  and  cover  it  as  directed  for  other  preserves. 

Prune  Jelly 

Stew  prunes  until  perfectly  tender  and  squeeze  out  the  juice;  add 
gelatine  (dissolved)  in  the  proportion  of  a  half  box  to  three  cups  of  juice. 
Sweeten  to  taste.  Very  nice  for  invalids  and  little  children. 

Chicken  Jelly 

Clean  and  disjoint  a  chicken,  removing  all  the  fat,  and  cut  the  meat 
into  small  pieces ;  break  the  bones ;  lay  the  feet  in  boiling  water,  then 
remove  the  skins  and  nails.  Put  the  meat,  bones  and  feet  into  a  granite 
saucepan,  cover  with  cold  water,  heat  and  simmer  till  tender;  strain 
when  cold  remove  the  fat;  add  salt,  pepper,  lemon  juice  and  the  shell 
and  white  of  an  egg.  Put  it  on  stove,  stirring  well  till  hot.  Boil  five 
minutes,  skim  and  pour  it  through  a  fine  cloth.  Set  aside  in  a  mold. 
Turn  out  and  garnish  and  serve  with  thin  slices  of  bread  and  butter. 

Preserved  Prunes 

Wash  four  pounds  of  prunes  and  place  in  a  granite  pan  over  the  fire 
with  enough  water  to  cover ;  set  the  pan  over  a  slow  fire  and  cook  slowly 
until  the  fruit  is  tender,  then  remove,  and  pass  through  sieve.  To  each 
pound  of  the  pulp  add  three-quarters  of  a  pound  of  sugar;  make  a  syrup 
of  the  sugar  with  a  little  water  and  add  the  pulp.  Boil  for  fifteen  min- 
utes. Seal. 


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GENERAL  RULES  FOR 
CANNING  AND  PRESERVING 

Canning 

The  important  points  to  be  observed  in  canning  are,  to  get  only 
sound,  ripe  fruit;  to  have  hot  syrup  and  air-tight  jars;  to  fill  jars  to  over- 
flowing and  seal  immediately.  Jars  should  be  scalded  and  tested  before 
using.  Patent  canners  greatly  simplify  the  work. 

Pick  over  the  fruit,  stem,  pare,  cut,  wash,  etc.,  and  pack  in  jars. 
Make  syrup  by  adding  one-half  pint  boiling  water  to  one  pound  sugar. 
When  clear,  bring  to  boiling  point  and  carefully  fill  the  jars.  Stand  in 
canner  or  on  board  in  wash  boiler  containing  water  up  to  shoulders  of 
jars.  Cover  and  cook  according  to  directions  or  till  tender.  Take  from 
canner  or  boiler,  add  more  syrup  till  overflowing,  cover  and  seal  im- 
mediately. 

Amount  of  Sugar  per  Quart  Jar 

Canned.     Preserved.  Canned.     Preserved. 

Pineapple  8  oz 12  oz.          Cherries    4  oz 8  oz. 

Crab  apples    ...6  oz 10  oz.          Strawberries    ..8  oz 12  oz. 

Plums 6  oz 9  oz.          Raspberries    . .  4  oz 6  oz. 

Rhubarb    8  oz 12  oz.          Blackberries     .   6  oz 9  oz. 

Sour  apples   ...6  oz 9  oz.          Quinces    8  oz 12  oz. 

Currants    8  oz 12  oz.          Pears     4  oz 8  oz. 

Cranberries    . .  .8  oz 12  oz.          Grapes    4  oz 8  oz. 

Peaches    4  oz 8  oz. 

Preserving. 

Preserves  require  from  three-quarters  to  one  pound  of  sugar  to  each 
pound  of  fruit,  ane  one-half  cup  water  to  each  pound  sugar.  The  fruit 
should  be  simmered  in  the  syrup  until  tender,  a  little  at  a  time ;  skimmed 
out  into  jars;  when  all  are  dune  the  syrup  should  be  brought  to  boiling 
point,  jars  filled  and  sealed.  Hard  fruits  like  quinces  should  be  first 
steamed  or  cooked  in  boiling  water  till  tender. 


V 


Coffee,  Tea,  Chocolate  and  Cocoa* 

Directions  to  Make  "Good  Coffee" 

In  the  preparation  of  Coffee,  experts  generally  all  agree  on  the  fol- 
lowing rules : 

1 — To  make  coffee  to  perfection,  you  must  use  one  tablespoonful  of 
good  coffee  for  each  cup  and  one  for  the  pot.  (Nabob  Brand),  sold  by 
the  Union  Tea  Co.,  is  highly  recommended. 

2 — The  water  must  be  fresh  drawn  from  the  faucet  and  let  come  to 
a  boil,  because  water  that  has  once  been  boiled  has  lost  a  large  amount 
of  the  air  or  oxygen  it  contains. 

3 — The  percolation  method  is  best;  coffee,  preferably,  should  not  be 
boiled,  but  if  you  must  boil  it,  do  not  boil  it  over  five  minutes  or  a  bitter 
concoction  of  tannin  results.  We  recommend  the  Tricolator  for  this 
process,  sold  by  the  Union  Tea  Co. 

4 — The  infusion  must  be  drunk  soon  after  making  or  its  aroma  and 
fine  flavor  are  missed. 

5 — Whatever  pot  is  used,  it  must  be  strictly  clean  and  scalded  with 
hot  water  so  that  it  is  thoroughly  heated  throughout. 

6 — To  obtain  the  full  aroma  and  flavor,  the  coffee  must  be  freshly 
roasted  and  ground.  All  coffees  sold  by  the  Union  Tea  Co.  are  daily 
fresh  roasted  and  ground. 

Vienna  Coffee 

Put  in  strainer  of  a  percolator,  a  heaping  tablespoonful  of  Nabob 
fine  ground  coffee  for  every  ordinary  size  cup  of  coffee,  press  the  coffee 
down  in  the  strainer  slightly,  and  pour  on  your  required  amount  of  boil- 
ing water;  put  the  lid  on  the  strainer  and  leave  the  water  to  filter  through. 
Add  to  coffee,  when  serving,  to  two  parts  coffee,  one  part  hot  milk  and  a 
tablespoonful  of  whipped  cream,  which  will  float  on  top  of  coffee,  adding 
to  it  a  rich  flavor  and  a  very  inviting  appearance.  When  you  prepare 
coffee  after  this  recipe,,  you  will  have  a  very  delicious  coffee,  such  as 
served  in  all  first-class  cafes  on  the  Karthner  Ring  in  Vienna. 
French  Drip  Coffee  "Cafe  Noir" 

For  every  one  ordinary  cup,  take  two  tablespoonfuls  of  Nabob  fine 
ground  coffee,  which  press  down  slightly  in  the  strainer,  then  pour  on 
your  boiling  hot  water,  put  lid  on  strainer  and  leave  water  to  filter 
through.  When  the  water  is  all  filtered  through,  you  have  "Cafe  Noir," 
a  very  strong  black  coffee  which  is  usually  drunk  with  brandy,  the  latter 
being  poured  in  saucer  with  sugar  and  then  ignited,  leaving  the  spirits 
burn  out.  Sometimes  it  is  diluted  with  hot  water. 
Milk  Coffee  or  "Cafe  au  Lait" 

Prepare  the  coffee  the  same  as  "Cafe  Noir,"  with  a  little  chicory 
added,  about  3  ounces  chicory  to  the  pound  of  coffee,  and  when  serving, 
add  to  it  an  equal  amount  of  hot  milk.  When  serving  "Cafe  au  Lait"  in 
the  French  cafes,  the  waiter  brings  the  coffee  pot  in  one  hand  and  the 
vessel  containing  hot  milk  in  the  other  and  pours  into  the  cup  from  both 
vessels  at  the  same  time.  These  recipes  are  followed  in  all  the  prominent 
cafes  in  Paris. 

Coffee  Boiled 

Take  one  tablespoonful  medium  ground  Nabob  coffee  to  a  cup,  and 
one  for  the  pot.  Draw  fresh  water  from  the  faucet,  boil  in  kettle  for 
five  minutes,  pour  the  water  on  coffee  in  pot  and  allow  it  to  steep  for 
five  minutes,  then  remove  the  grounds  from  the  liquor,  and  you  can  use 
it  several  hours  afterwards. 

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BRIDE'S    COOK    BOOK 

Coffee  Steeped 

Take  one  tablespoonful  medium  ground  Nabob  coffee  to  a  cup,  and 
one  for  the  pot.  Put  the  coffee  in  the  required  amount  of  cold  water,  and 
then  bring  it  to  a  boil,  and  boil  for  a  few  minutes,  and  then  strain 
grounds  from  liquor  and  serve  while  hot. 

Meringued  Coffee 

Make  coffee  after  any  approved  formula.  Put  sugar  and  scalding 
milk  in  each  cup  and  add  the  coffee.  Have  a  meringue  made  by  mixing 
the  white  of  an  egg,  well  beaten,  with  half  a  pint  of  whipped  cream.  Lay 
a  heaping  spoonful  on  top  of  each  cup  before  serving. 

Meringue  Chocolate 

Make  chocolate  according  to  general  directions.  Beat  an  egg  sepa- 
rately, pour  the  liquid  over  the  beaten  yolk  (one  egg  to  pint).  Whip  the 
whites  to  a  stiff  froth  and  put  a  spoonful  on  the  top  of  each  cupful  of  hot 
chocolate  before  serving.  Half  cupful  of  whipped  cream  mixed  lightly 
with  the  beaten  white  is  a  great  improvement. 

Ordinary  Chocolate 

Mix  one  tablespoonful  of  Union  Tea  Co.'s  Chocolate  for  every  ordi- 
nary cup,  with  two  tablespoonfuls  of  Cream.  Dissolve  the  above  with 
boiling  water,  the  quantity  required,  or  dissolve  the  quantity  required  in 
the  corresponding  quantity  of  boiling  milk.  Boil  half  minute,  stirring 
continuously.  The  delicious  beverage  is  then  ready. 

Cocoa 

Use  a  teaspoonful  of  Union  Tea  Co.'s  Cocoa  in  a  breakfast  cup,  add 
a  tablespoonful  of  boiling  water,  or  two  tablespoonfuls  of  Cream,  and 
mix  thoroughly.  Then  fill  balance  of  cup  with  boiling  milk  or  water. 
Two  minutes'  boiling  will  improve  it. 

Directions  to  Make  "Tea"  to  Perfection 

To  have  tea  in  perfection,  it  is  only  necessary  to  follow  the  following 
rules : 

1 — Let  the  water  be  fresh  from  the  faucet. 
2 — Let  the  water  boil  furiously  five  minutes  before  using. 
3 — Let  the  water  remain  on  the  leaves  not  less  than  seven  nor  over 
ten  minutes,  then  be  poured  off  into  another  heated  vessel. 

4 — Use  one  full  teaspoonful  of  tea  for  every  cup  of  water,  and  if  too 
strong,  reduce  the  quantity. 

Adherence  to  these  simple  rules  procures  the  best  and  most  harmless 
tonic,  the  most  exquisite  flavor  and  most  inexpensive  beverage  known  to 
civilization,  averaging  two  hundred  to  three  hundred  cups  to  the  pound. 
No  water  sold  in  bottles  is  cheaper  than  this. 

A  thoroughly  good  tea  can  be  purchased  at  retail  at  50c  per  pound, 
but  by  no  means  a  choice  one.  Hence  it  is  better  to  buy  no  tea  under  60c 
per  pound,  but  better  still,  $1.00,  and  be  assured  of  receiving  both  the 
bouquet  and  maximum  tonic  properties. 

If  you  want  the  best,  ask  for  Union  Tea  Co.'s  Brand  of  Teas. 
Flavors — Black  Teas — Indian  or  Assam,  Ceylon,  English  Breakfast  and 
Oolong. 

Green  Teas — Gunpowder,  Young  Hyson,  Basket  Fired  or  Uncolored 
Japan,  Porcelain  Fired  Japan. 

Chocolate 

Take  one  tablespoonful  of  Ghiradelli's  Ground  Chocolate  for  an 
ordinary  breakfast  cup  or  half  pint.  Dissolve  the  quantity  required  in 
the  corresponding  quantity  of  boiling  milk.  Boil  for  half  a  minute, 
stirring  continuously.  The  delicious  beverage  is  then  ready. 

152 


PICKLES 


Sweet  Cucumber  Pickles 

Take  twelve  large  green  cucumbers,  cut  in  slices  one-half  inch  thick 
and  soak  in  weak  salt  water  for  about  an  hour.  Make  a  thick  syrup  of 
one  coffeecupful  of  granulated  sugar,  one  teacupful  of  vinegar;  tie  up 
two  teaspoonfuls  each  of  cinnamon  and  cloves  in  a  piece  of  muslin ;  boil 
all  to  a  thick  syrup,  then  drain  the  cucumbers;  rinse  well  in  clear  water 
and  add  to  the  syrup ;  set  them  back  on  the  range  and  simmer  gently  for 
three  hours. 

Ripe  Cucumber  Pickles — Sour 

Take  twelve  large,  ripe  yellow  cucumbers,  cut  in  halves,  take  out  all 
the  seeds  and  pulp ;  then  cut  in  oblongs,  stand  over  night  in  salt  water, 
next  morning  rinse  them  in  clear  water,  drain  and  wipe  as  dry  as  possible, 
placing  them  in  jar.  Have  one-half  dozen  red  peppers  prepared  by  re- 
moving seeds  and  cut  in  small,  narrow  pieces,  have  also  one  fresh  horse- 
radish, prepared  in  same  way,  in  small  pieces,  and  about  one  pound  of 
mustard  seed,  sprinkle  all  these  in  between  the  slices  of  cucumbers ;  have 
enough  boiling  vinegar  to  cover  same  and  pour  over.  On  the  third 
morning  scald  vinegar  again,  adding  an  extra  quantity  if  it  seems  weak 
and  they  are  ready  to  use  when  cold.  They  can  be  put  away  in  glass 
bottles  on  the  third  morning. 

Mixed  Pickles 

Slice  in  an  earthen  jar  one  peck  of  green  tomatoes,  six  large  onions, 
and  pour  over  them  one  cupful  of  salt.  Let  stand  twenty-four  hours  and 
drain.  Add  one  quart  of  cider  vinegar,  three  pounds  of  brown  sugar, 
one-eighth  of  a  pound  of  white  mustard  seed,  one  teaspoonful  of  ground 
cloves,  one  teaspoonful  of  ginger,  two  teaspoonfuls  of  mustard,  one 
teaspoonful  of  cayenne  pepper  and  cook  slowly  for  fifteen  minutes. 

Sweet  Tomato  Pickles 

Eight  pounds  peeled  tomatoes,  four  of  powdered  sugar,  cinnamon, 
cloves  and  allspice,  each  one  ounce.  Boil  one  hour,  and  then  add  a  quart 
of  boiling  vinegar. 

Green  Pickles  for  Daily  Use 

A  gallon  of  vinegar,  three-quarters  of  a  pound  of  salt,  quarter  pound 
of  ginger,  one  ounce  of  mace,  one-quarter  ounce  cayenne  pepper,  ^  an 
ounce  of  mustard  seed,  simmered  in  vinegar,  and  when  cold  put  in  a  jar. 
You  may  throw  in  fresh  vegetables  when  you  choose. 

Mock  Capers 

Take  green  nasturtium  seeds  when  they  are  full  grown,  but  not 
yellow;  dry  for  a  day  in  the  sun;  then  put  them  in  jars  and  cover  with 
boiling  vinegar,  spiced,  and  when  cool  cork  closely.  Fit  for  use  in  six 
weeks. 

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BRIDE'S    COOK    BOOK 

Mustard  Pickles 

Take  equal  quantities  of  cauliflower,  little  onions  and  small  cucum- 
bers. Look  them  over  carefully  and  to  one  peck  sprinkle  one  cupful 
of  salt  between  the  layers.  Cover  with  boiling  water  and  let  stand 
all  night.  Drain  and  wipe  dry.  To  one-half  gallon  of  cider  vinegar 
take  one-half  pound  of  mustard,  one  tablespoonful  of  turmeric,  two 
and  one-half  of  curry  powder,  two  of  ginger,  one  of  cayenne  pep- 
per. Stir  these  together  with  a  little  cold  vinegar  until  the  lumps  are 
out ;  then  stir  it  into  the  half  gallon  of  hot  vinegar  and  keep  on  stirring 
until  it  comes  to  a  scald.  Pour  this  over  the  pickles,  stir  it  once  or  twice 
for  a  day  or  two  and  then  put  in  glass  jars. 

Pickled  Cherries 

Stone  five  pounds  of  cherries.  Take  one  quart  of  vinegar,  two  pounds 
of  sugar,  one-half  ounce  each  of  cinnamon  and  mace.  Grind  the 
spices  and  tie  them  in  a  muslin  bag;  boil  the  spices,  sugar  and  vinegar 
together  and  pour  hot  over  the  cherries. 

Pickled  Beets 

Take  the  beets  when  cold,  slice  them  across.  Make  a  liquid  of  half 
vinegar  and  water  a  little  salt  and  pepper,  a  tablespoonful  of  sugar  and 
put  the  beets  in  this.  This  is  only  for  present  use,  as  if  they  stand  too 
long  they  turn  white.  You  can  make  a  bag  of  spices  and  boil  with  them, 
also  a  few  whole  cloves. 

Pickled  Sweet  Apples 

.  Make  a  syrup  of  two  cupfuls  of  vinegar  and  four  cupfuls  of  sugar. 
Add  a  few  small  pieces  of  whole  cinnamon  and  a  few  cloves.  Pare,  core 
and  quarter  sweet  apples;  drop  in  the  syrup  and  let  cook  till  tender. 
Put  in  a  jar  and  pour  the  syrup  over.  They  are  ready  to  eat  as  soon  as 
cold  and  will  keep  for  any  length  of  time  if  sealed  in  jars. 

Pickled  Sweet  Pears 

Boil  together  for  ten  minutes  one  pint  of  cider  vinegar,  one  and  one- 
quarter  pounds  of  granulated  sugar.  Tie  in  a  small  piece  of  cloth  one- 
half  dozen  whole  cloves,  one  dozen  whole  allspice  and  a  few  pieces  of 
cinnamon.  Put  with  the  vinegar  and  boil.  Select  small,  sweet  pears  and 
pare;  then  put  into  the  vinegar,  boil  gently  until  the  pears  look  clear, 
then  drain  off  the  vinegar,  put  the  pears  into  jars,  reheat  the  vinegar  and 
pour  over.  Seal,  if  desired  for  winter  use. 

Pickled  Onions 

Select  small  onions  of  equal  size,  perfectly  sound;  peel  and  scald  in 
salt  water  till  they  are  tender,  drain  and  put  into  glass  jars;  heat  to  boil- 
ing point  sufficient  vinegar  to  cover  them,  scalding  with  it  mixed  whole 
cloves  and  mace ;  pour  it  over  the  onions,  distributing  the  spices  among 
the  jars;  seal  the  jars  air-tight  after  pouring  the  vinegar  over  the  onions. 

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BRIDE'S    COOK    BOOK 

Pickled  Green  Tomatoes 

Let  the  tomatoes  stand  in  salt  water  for  twelve  hours.  Then 
stick  four  or  five  cloves  in  each  one,  and  pour  boiling  vinegar  over  them. 
Place  them  in  a  jar  and  set  them  in  a  cool  place. 

Spiced  Currants 

Five  pounds  of  currants,  two  pounds  of  sugar,  one  pint  of  vinegar, 
one  tablespoonful  each  of  salt,  pepper,  cinnamon  and  cloves,  mash  well 
together  and  boil  twenty  minutes. 

Tomato  Catsup 

Cut  the  tomatoes  in  two  and  boil  for  half  an  hour,  then  press  through 
a  hair  sieve  and  add  spices  in  the  proportion  given  below,  after  which 
boil  for  about  three  hours  over  a  slow  fire.  Remove  from  fire,  turn 
it  out,  and  let  stand  till  next  day,  when  you  must  add  half  a  pint  of  vine- 
gar for  each  peck  of  tomatoes.  For  every  like  amount  of  the  vegetable, 
add,  while  boiling,  one-eighth  of  an  ounce  of  red  and  one-quarter  of  an 
ounce  of  black  pepper,  half  an  ounce  each  of  mace,  allspice  and  cloves, 
and  two  ounces  of  mustard.  Salt  to  suit,  put  in  a  little  ginger,  and 
essence  of  celery,  if  you  so  desire.  Bottle,  seal  the  corks  and  put  in  a 
dark,  cool  place. 

French  Mustard 

One-quarter  of  a  pound  of  mustard,  pour  over  it  half  a  pint  each 
of  water  and  vinegar.  Add  a  pinch  of  salt  and  a  piece  of  calamus  root 
the  size  of  a  pea.  Put  it  on  the  fire  and  when  it  boils  add  a  tablespoonful 
of  Sperry  flour,  let  it  boil  20  minutes,  stirring  it  constantly.  Just  before 
taking  it  ofr"  stir  in  a  teaspoonful  of  sugar  or  honey.  When  cool,  put  it 
into  bottles  and  cork  tightly. 

Pickled  Cabbage 

Remove  the  outer  leaves,  quarter  and  reject  the  stalks.  Cut  in  slices, 
one-third  of  an  inch  thick ;  put  in  a  jar  with  salt  sprinkled  between  the 
layers  and  let  stand  over  night.  Next  morning  drain  dry  as  possible  and 
cover  with  boiling  hot  vinegar  spiced  to  the  taste. 

Chow  Chow 

Twenty-five  young,  tiny  cucumbers,  fifteen  onions  sliced,  two  quarts 
of  string  beans,  cut  in  halves,  four  quarts  of  green  tomatoes,  sliced  and 
chopped  coarsely,  two  large  heads  of  white  cabbage.  Prepare  these 
articles  and  put  them  in  a  stone  jar  in  layers  with  a  slight  sprinkling  of 
salt  between  them.  Let  them  stand  twelve  hours,  then  drain  off  the 
brine.  Now  put  the  vegetables  in  a  kettle  over  the  fire,  sprinkling  through 
them  four  red  peppers,  chopped  coarsely,  four  tablespoonfuls  of  mustard 
seed,  two  tablespoonfuls  each  of  celery  seed,  whole  allspice,  and  whole 
cloves  and  a  cupful  of  sugar.  Pour  on  enough  of  the  best  cider  vinegar  to 
cover;  cover  tightly  and  simmer  well  until  thoroughly  cooked.  Put  in 
glass  jars  when  hot. 

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BRIDE'S    COOK    BOOK 
Pepper  Catsup 

Fifty  pods  of  large  red  peppers,  with  the  seeds.  Add  a  pint  of 
vinegar,  and  boil  until  the  pulp  will  mash  through  a  sieve.  Add  to  the 
pulp  a  second  pint  of  vinegar,  two  spoonfuls  of  sugar,  cloves,  mace, 
spice,  onions  and  salt.  Put  all  in  a  kettle,  and  boil  to  a  proper  con- 
sistency. 

Pickled  Onions  and  Cucumbers 

Peel  ten  large  green  cucumbers  and  half  a  dozen  small  onions,  cut 
them  into  thick  slices  crosswise  and  sprinkle  with  salt.  Let  stand  for  a 
day,  then  drain ;  put  them  in  a  jar,  pour  over  sufficient  boiling  vinegar  to 
cover  and  keep  them  in  a  warm  place  from  twelve  to  eighteen  hours. 
Drain  off  the  vinegar,  heat  again  and  pour  over  till  both  the  onions  and 
cucumbers  are  quite  green,  adding  a  little  red  pepper  and  a  speck  of 
sugar  the  last  time  of  boiling.  Cover  tightly  and  put  in  cool  place. 

Raspberry  Vinegar 

Fill  a  stone  jar  that  is  not  glazed,  with  raspberries;  pour  vinegar 
over  them  till  the  jar  is  full.  Let  it  sand  nine  days,  stirring  it  every  day. 
Strain  it  off  and  to  every  pint  of  juice  add  three-quarters  of  a  pound  of 
white  sugar.  Boil  it  as  long  as  any  scum  rises,  and  bottle  up  for  use. 
A  dessertspoonful  of  this  in  a  glassful  of  water  will  prove  a  refreshing 
drink. 


Economy  Vinegar 

Save  the  sound  cores  and  the  parings  of  apples  used  in  cooking.  Put 
into  a  jar,  cover  with  cold  water,  stand  in  a  warm  place,  add  one-half 
pint  of  molasses  to  every  two  gallons.  Cover  the  jar  with  gauze ;  add 
more  parings  and  cores  occasionally.  This  will  make  a  good  vinegar. 


156 


Mildew  in  white  clothes  may  be  removed  by  soaking  for  a  short  time 
in  a  pail  of  water  to  which  has  been  added  a  heaping  teaspoonful  of 
chloride  of  lime.  Then  hang  in  sun.  Repeat  if  necessary. 

When  frying  potatoes,  etc.,  try  chopping  with  empty  baking  powder 
can  instead  of  knife.  You  will  find  it  much  more  handy  and  quicker. 

Try  greasing  cake  and  bread  pans  with  a  small  five-cent  paint  brush. 
Keep  grease  in  round  tin  can;  cut  hole  in  cover  and  insert  handle  of 
paint  brush  when  not  in  use.  It  is  then  always  ready  for  use  and  does 
not  soil  hands. 

To  prevent  cake  from  burning  when  using  new  tins,  butter  the  new 
tins  well  and  place  them  in  a  moderate  oven  for  fifteen  minutes.  After 
this  the  cake  may  be  cooked  in  them  without  danger  of  burning. 

When  ironing  with  gas,  place  a  lid  of  the  coal  stove  over  the  gas 
burners  and  place  the  irons  over  this.  The  irons  will  always  be  clean  and 
heat  much  better  than  if  they  are  put  directly  over  the  gas  flame. 

To  clean  plaster  of  paris  figures,  use  toilet  soapsuds  and  a  shaving 
brush.  Rinse  well.  Dipping  them  in  a  strong  solution  of  alum  water 
will  give  them  the  appearance  of  alabaster. 

To  preserve  gilt  frames,  cover  them  when  new  with  a  coat  of  white 
varnish.  All  specks  can  be  washed  off  with  water  without  injury. 

To  keep  lemons,  put  them  in  water.  Change  once  a  week.  Will 
keep  a  long  time. 

Do  You  Know — 

That  a  small  piece  of  butter  added  to  the  water  prevents  vegetables, 
macaroni  or  rice  from  boiling  over? 

That  the  water  from  macaroni  or  rice  after  they  have  been  cooked 
should  be  saved  for  soup  and  gravies? 

That  a  teaspoonful  of  vinegar  added  to  boiled  meat,  while  cooking, 
makes  the  meat  tender? 

That  after  peeling  onions  if  celery  salt  is  rubbed  over  the  hands 
before  washing  the  odor  will  disappear? 

That  if  you  add  a  pinch  of  salt  to  ground  coffee  before  boiling  it  will 
improve  the  flavor? 

That  if  kid  gloves  are  rubbed  gently  with  bread  crumbs  after  each 
time  they  are  worn  they  will  remain  clean  much  longer  than  otherwise? 

That  a  poultice  made  of  tobacco  and  warm  water,  put  between  two 
cloths  and  placed  over  the  breast  and  pit  of  the  stomach  will  relieve  con- 
vulsions when  nothing  else  will?  It  will  do  no  harm. 

157 


BRIDE'S    COOK    BOOK 

That  any  one  who  has  aching  feet,  if  the  feet  are  placed  in  kerosene 
for  about  ten  minutes  each  day  will  receive  the  greatest  relief.  If  used 
regularly  for  a  month  is  said  to  cure  all  corns  and  callous  places  on  the 
feet.  Will  not  blister  or  do  any  injury. 

To  relieve  burns  get  a  small  bottle  of  picric  acid  and  with  a  feather 
paint  the  burned  or  scalded  parts,  allowing  it  to  dry.  In  a  few  minutes 
all  the  pain  will  be  gone  and  you  will  never  feel  it  again.  Where  the 
burns  are  very  severe  more  than  one  application  is  sometimes  necessary. 
This  is  an  invaluable  remedy,  especially  where  there  are  children  in  the 
home,  for  they  are  getting  burned  continually. 

There  is  nothing  better  than  sulphur  tea  for  the  hair.  It  cures  dan- 
druff, promotes  the  growth,  makes  the  hair  soft  and  glossy  and  is  very 
good  to  keep  the  hair  from  turning  gray. 

The  whitish  stain  left  on  a  mahogany  table  by  a  jug  of  boiling  water 
or  a  very  hot  dish  may  be  removed  by  rubbing  in  oil  and  afterward 
pouring  a  little  spirits  of  wine  on  the  spot  and  rubbing  it  dry  with  a 
cloth. 

Place  pieces  of  camphor,  cedarwood,  tobacco  leaves,  bog  myrtle  or 
anything  else  strongly  aromatic  in  the  drawers  or  boxes  where  furs  or 
other  things  to  be  preserved  from  moths  are  kept,  and  they  will  never 
sustain  any  harm. 

Wash  your  weathered  oak  woodwork  and  furniture  with  milk. 

To  rid  your  home  of  ants,  which  are  numerous  here  in  California ; 
mix  thoroughly  two  parts  borax  with  one  part  powdered  sugar  and  put 
around  where  the  ants  come.  For  two  or  three  days  the  ants  will  come 
in  swarms,  but  after  that  they  will  disappear.  Leave  the  powder  around 
for  a  week  or  two  and  you  will  never  be  bothered  again  with  ants. 

If  food  becomes  slightly  burned  in  cooking,  set  the  saucepan  in  cold 
water  and  it  will  take  away  burned  taste. 

Silver  knives,  forks  and  spoons  are  worn  out  and  scratched  more  in 
the  washing  than  in  their  use.  Buy  a  child's  wooden  pail,  have  a  car- 
penter put  cross  pieces  in  it,  dividing  it  into  four  compartments,  one 
for  knives,  the  second  for  forks,  the  third  for  tablespoons  and  the  fourth 
for  teaspoons.  Make  some  hot,  soapy  water  and  pour  into  the  pail.  After 
gathering  silver  from  table  put  them  each  in  their  own  part  of  pail, 
leaving  until  ready  to  wash,  then  washing  each  lot  separately.  In  this 
way  they  need  less  cleaning  and  are  not  scratched. 

To  clean  bathtub,  wash  bowl  or  toilet,  use  coal  oil  on  cloth,  then 
wash  with  hot  water  and  soap.  One  can  also  clean  their  linoleum  the 
same  way  very  quickly. 

To  stop  nosebleed,  no  matter  how  severe,  the  following  simple 
process  will  be  found  effective :  Fold  a  small  piece  of  paper  several 
times  and  place  in  the  upper  part  of  the  mouth  between  the  lip  and  teeth. 
Keep  there  for  a  short  while,  remaining  perfectly  quiet. 

A  can  of  cholride  of  lime  should  always  be  kept  around  the  kitchen 
sink ;  if  not  only  acts  as  a  disinfectant,  but  is  very  useful  for  cleansing 
porcelain  sinks.  It  will  remove  brown  stains  from  the  porcelain  white- 
ware  by  putting  about  a  tablespoonful  in  the  vessel  and  filling  with  water 
and  allowing  to  stand  over  night.  Of  course,  the  hands  should  not  come 
in  contact  with  the  solution. 

158 


Plan  For  The  Future 

by   opening   a   Savings   Account  now   and   adding  to  it 
regularly  every  week  or  every  month. 

This  Bank  is  owned  by  the  same  Stockholders  and 
governed  by  practically  the  same  Board  of  Directors  as 
The  First  National  Bank  of  Oakland. 

4%   Interest  Paid 

First  Trust  andSavings  Bank 

16th  Street  and  San  Pablo  Avenue 
OAKLAND 


UNIVERSITY  OF  CALIFORNIA  LIBRARY 
BERKELEY 

Return  to  desk  from  which  borrowed. 
This  book  is  DUE  on  the  last  date  stamped  below. 


!2Jul'54CC 


W5QMB 


|N 

JUN  28  195. 


2Feb'62KL3 
REC'D  LD 

JUN29'64-3PM 


I«K 

2NoV59RT 
3  LD 


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REC'D  LD 


WM3 


-41985 


LD21-100m-9,'48(B399sl6)^J00V    9 

Sandwiches,        Ices,        Etc* 


Reasonable  Rates  for  Wedding  Dinners, 
Teas,  Luncheons  and  Receptions 


Thirteenth  and  Madison  Streets 


Oakland,  Cal. 


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